White Chocolate Raspberry Cheesecake
This white chocolate raspberry cheesecake is decadent and creamy, swirled with raspberry sauce and baked in a chocolate crust. No water bath needed!
Make crust: Mix together cookie crumbs melted butter and sugar in a medium bowl.
Press mixture into the bottom of a 9-inch springform pan.
Make sauce: Combine raspberries water sugar and cornstarch in a saucepan.
Bring to a boil and continue boiling until sauce is thick about 5 minutes.
Strain through a mesh strainer to remove seeds.
Preheat the oven to 325 degrees F (165 degrees C).
Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.