Use Gists to keep track of any information you'd like to remember later on. --- ## White Chocolate Raspberry Cheesecake From: http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx  ### Ingredients - 1 cup chocolate cookie crumbs - 3 tablespoons white sugar - 1/4 cup butter, melted - 1 (10 ounce) package frozen raspberries - 2 tablespoons white sugar - 2 teaspoons cornstarch - 1/2 cup water - 2 cups white chocolate chips - 1/2 cup half-and-half cream - 3 (8 ounce) packages cream cheese, softened - 1/2 cup white sugar - 3 eggs - 1 teaspoon vanilla extract ### Directions 1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. 2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. 3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. 4. 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 white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. 5. 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.