White Chocolate Berry  Cheesecake 

Ingredients

• 1 1/2 cups chocolate wafer cookies; crushed about 25

• 3 tablespoons butter or margarine; melted

• 12 ounces frozen raspberries; thawed

• 1 tablespoon sugar

• 1 teaspoon cornstarch

• 6 ounces white chocolate; chopped

• 24 ounces cream cheese; softened

• 1/2 cup sugar

• 3 eggs

Method

Puree and strain raspberries. Mix crushed wafers and margarine. Press into the bottom of a 9 inch spring form pan. Set aside. In a small saucepan, combine pureed raspberries, sugar and cornstarch, stirring well. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Set aside to cool. Meanwhile melt chocolate over low heat, stirring. Set aside to cool. In a large bowl beat cream cheese and 1/2 cup sugar with electric mixer on medium speed till well blended. Add eggs, one at a time, beating until just combined after each addition. Gradually beat in melted white chocolate until blended. Spread over crumb crust. Spoon 1/2 cup of raspberry mixture over filling; swirl with knife to marbleize. Cover and chill remaining raspberry sauce; return to room temperature before serving. Bake in a 350°F oven for 35 to 40 minutes or until center appears set when shaken. DO NOT OVER BAKE. Cool 15 minutes on a wire rack. Loosen crust from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Chill at least 4 hours before slicing. Serve with remaining raspberry mixture.

Yield: 12 to 16 servings