Ingredients 1 cup chocolate cookie crumbs 3 tbs white sugar 1/4 cup butter, melted 1 (10 ounce) packet frozen raspberries 2 tbs white sugar 2 tsp cornstarch 1/2 cup water 2 cups white chocolate chips 1/2 cup half-and-half cream 3 (8 ounce) packets cream cheese, softened 1/2 cup white sugar 3 eggs 1 tsp vanilla extract Directions Mix cookie crumbs, 3 tbs sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan. In a saucepan, combine raspberries, 2 tbs sugar, cornstarch, and water. Boil for 5 mins, or until the sauce thickens. Strain the sauce to remove seeds. Preheat oven to 165 degrees C. Melt white chocolate chips and cream in a metal bowl over a pan of simmering water. In a large bowl, mix together the 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 the batter over crust and spoon 3 tbs raspberry sauce over it. Pour remaining batter, and spoon 3 tbs sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 mins. Let the cake cool, then cover and chill for 8 hours before removing from the pan. Serve with remaining raspberry sauce.
[collected from internet]