Ingredients:

• 1 cup – chocolate cookie crumbs
• 3 tbsp – white Sugar
• 1/4 cup – butter, melted
• 250 g – Raspberries
• 2 tbsp – white Sugar
• 2 tsp – corn-starch
• 1/2 cup – water
• 2 cups – white chocolate chips
• 1/2 cup – Cream
• 200 g – Cream cheese, softened
• 1/2 cup – white Sugar
• 3 – eggs
• 1 tsp – vanilla extract

Method:

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.
2. Press mixture into the bottom of a 9 inch spring form pan.
3. In a saucepan, combine raspberries, 2 tablespoons sugar, corn-starch, and water.
4. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
5. Preheat oven to 325 degrees F (165 degrees C).
6. In a metal bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth.
7. In a large bowl, mix together cream cheese and .5 cup sugar until smooth.
8. Beat in eggs one at a time. Blend in vanilla and melted white chocolate.
9. Pour half of batter over crust. Spoon 3 tbsp raspberry sauce over batter.
10. Pour remaining cheesecake batter into pan, and again spoon 3 tbsp raspberry sauce over the top.
11. Swirl batter with the tip of a knife to create a marbled effect.
12. 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.
13. Serve with remaining raspberry sauce.