White Chocolate Raspberry Cheesecake

Smooth, creamy, rich, and delicious, this cheesecake is simply sublime!

1 1/2 cups chocolate wafers, finely chopped (about 25)
3 Tbsp unsalted butter, melted
(1) 10-oz pkg frozen red raspberries, lightly sweetened, thawed, puréed, and strained
1 Tbsp Framboise or Chambord
1 tsp cornstarch
6 oz best quality white chocolate, chopped
(3) 8-oz pkg cream cheese, softened
1/2 cup sugar
3 large eggs

Arrange the rack in the center of the oven and preheat to 350°F.

Lightly butter a 9x13-inch cheesecake pan and line the bottom only with parchment paper. Mix together crushed wafers and melted butter. Press into the bottom only of the cheesecake pan and place in the refrigerator to chill.

Meanwhile, in a small saucepan, combine puréed raspberries, Framboise or Chambord, and cornstarch, stirring well. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Set aside to cool.

Melt the white chocolate in the top of a double boiler set over low heat. Set aside to cool.

In a large bowl, beat the cream cheese and 1/2 cup sugar on medium speed until well blended (about 5 minutes), occasionally stopping the mixer and scraping down the sides of the mixing bowl. Add eggs, one at a time, beating just until combined after each addition. Gradually beat in melted white chocolate until blended. Spread over crumb crust. Spoon about 1/3 cup of the raspberry mixture over filling: swirl with a knife to marbleize (be careful not to scrap the crust). Cover and chill remaining raspberry sauce; return to room temperature before serving.

Bake for 30 to 40 minutes or until the center appears set and slightly jiggles when shaken. Do not over-bake; the cheesecake will continue to bake as it cools and the center will firm up. Place on a wire rack and allow to completely cool. Cover pan with plastic wrap and refrigerate overnight.

Remove the cheesecake from the refrigerator and carefully run a small spatula between the cheesecake and the pan. Place a large can on the counter. Put the cheesecake pan on top and gently press down on the sides of the pan. Insert a large offset spatula between the pan bottom and the cheesecake crust to loosen the cake. Slide the cake onto the platter.

Cut the cake into wedges and serve with remaining raspberry sauce.

Makes 12 — 16 servings

Allergy Warning: Contains milk and eggs and wheat