How to make it

  • In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  • In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  • Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. (I have also done this carefully in the microwave to save time.)
  • In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  • Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Reviews & Comments 3

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  • whatelse60 10 years ago
    i'm still quite new to this club, so i have no idea how to invite you to my friends list..thanks..i'm sure all reading are having quite a laugh, so forgive me..i'm laughing is hubby....great day all...
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  • whatelse60 10 years ago
    oh my..we're having such fun with your recipes..each one i pull up, hubby says that's the one i make next...i guess i'll be busy..thanks again...
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  • manielynn 11 years ago
    I think I'll make two- one to share and one to hide.
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