Cheesecakes do not suffer being made the day before.  

Ingredients:

• 1 c chocolate cookie crumbs
• 3 Tab white sugar
• 1/4 c butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 Tab white sugar
• 2 teaspoons cornstarch
• 1/2 c water
• 12 oz chopped white chocolate
• 1/2 c half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 c white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions:  

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 springform pan.
3. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.
4. Bring to boil, and continue boiling 5 minutes, or until sauce is thick.
5. Strain sauce through a mesh strainer to remove seeds.
6. Preheat oven to 325°.
7. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
8. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth.
9. Beat in eggs one at a time.
10. Blend in vanilla and melted white chocolate.
11. Pour half of batter over crust.
12. Spoon 3 tablespoons raspberry sauce over batter.
13. Pour remaining cheesecake batter into pan.
14. Again spoon 3 tablespoons raspberry sauce over the top.
15. Swirl batter with the tip of a knife to create a marbled effect.
16. Bake for 55 to 60 minutes, or until filling is set.
17. Cool, cover with plastic wrap.
18. Refrigerate for 8 hours before removing from pan.
19. Serve with remaining raspberry sauce.

Serves:12

Source:  Taste of Australia VPWL December 2014