How to make it

  • 1. In bowl mix together the cookie crumbs, 3tablespoons white sugar and melted butter and then press mixture into the bottom of a 9 inch springform pan.
  • 2. In saucepan place raspberries, 2 tablespoons sugar, cornstarch and water and then bring to a boil and continue boiling for 5 minutes, or until sauce is thick. Strain the sauce through a mesh strainer to remove seeds.
  • 3. Preheat the oven to 325 degrees.
  • 4. Place the chocolate chips and the half and half and microwave and stir.
  • 5. In bowl mix together cream cheese and 1/2 cup sugar until smooth and then beat in the eggs one at a time, blend in the vanilla and melted white chocolate. Pour half the batter over crust and spoon 3 tablespoons of the raspberry sauce over the batter. Pour the remaining cheesecake batter into the pan and again spoon 3 tablespoons raspberry sauce over the top and then swirl the the tip of a knife to create a marble effect.
  • 6. Bake for 55-60 minutes or until silling is set, cool cover with plastic wrap and refrigerate for 8 hours before removing from the pan.
  • 7. Serve with the remaining raspberry sauce.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes