Now I am going to show you how to make a White Chocolate Raspberry Cheesecake.
 You Need :

1 cupchocolate cookie crumbs

3 tablespoonswhite sugar

1/4 cupbutter, melted

1 (10 ounce) packagefrozen raspberries

2 tablespoonswhite sugar

2 teaspoonscornstarch

1/2 cupwater

• 2 cupswhite chocolate chips
• 1/2 cuphalf-and-half cream
• 3 (8 ounce) packagescream cheese, softened
• 1/2 cupwhite sugar
• 3eggs
• 1 teaspoonvanilla extract

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.