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- 1 teaspoon vanilla extract
This creamy cheesecake is loaded with melted white chocolate and swirls of
href="http://www.recipetips.com/recipe-cards/t--1950/raspberry-sauce.asp">raspberry sauce. It is a cheesecake
recipe perfect to serve Mom on Mother's
Day, at a special luncheon, or for any special guests. Search our site for other great
href="http://www.recipetips.com/recipes/fruits-and-vegetables/fruits/raspberry/">raspberry recipes.
Directions
Preheat oven to 325° F.
Place a large baking sheet with shallow sides into the oven; then add water to the baking
sheet, filling it to a half-inch depth.
In a medium bowl, combine cookie crumbs, sugar,
and melted butter. Press onto the bottom of a 9-inch springform pan. Wrap the bottom of pan with
aluminum foil.
In a medium saucepan, combine raspberries, 2 tablespoons of sugar, the
cornstarch, and water. Bring it to a boil and continue boiling until the sauce thickens, approximately
5 minutes.
Strain the sauce to remove the seeds.
In a double boiler, add the white chocolate chips and the half-n-half, stirring until the
chocolate is melted and smooth.
In a large bowl, mix together cream cheese and sugar until smooth. Add the eggs, one at a
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