White Chocolate Raspberry Cheesecake
adapted from Allrecipes.com
2.5 cups oreo crumbs
3 tablespoons white sugar
1/2 cup butter, melted
10 ounces frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages Neufchâtel cheese, softened
1/2 cup white sugar
1.5 teaspoon vanilla extract
Mix together crushed oreos, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. Place in freezer until ready to use.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. (You can strain seeds, but I usually just leave them) -- If you prefer to use seedless raspberry jam you can omit this entire step and just warm the jam up in the microwave prior to using.
Preheat oven to 325 degrees.
Melt white chocolate chips with half-and-half. Use the microwave or stovetop.
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 chocolate mixture.
Remove crust from freezer. Pour half of batter over crust. Spoon about 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and spoon 3 more tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Using a water bath*, 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.
*Water bath: Use plastic wrap to cover the outside bottom of the pan atleast half way up the sides. Then cover that with aluminum foil too. I use two pieces of each, criss-crossed, so that the water doesn't get in. Place the pan in a larger pan filled with hot water at least 1 inch up the sides.