White Chocolate Blueberry Cheesecake

Ingredients

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• 1 cup chocolate cookie crumbs
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• ¼ cup butter, melted
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• 3 tablespoons white sugar
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• 1 (10 ounce) package frozen raspberries
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• ½ cup water
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• 2 tablespoons white sugar
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• 2 teaspoons cornstarch
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• 2 cups white chocolate chips
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• ½ cup half-and-half cream
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• 3 (8 ounce) packages cream cheese, softened
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• ½ cup white sugar
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• 3 large eggs
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• 1 teaspoon vanilla extract
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Instructions

1. 1
   Gather the ingredients.
2. 2
   Make crust: Mix together cookie crumbs, melted butter, and sugar in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
3. 3
   Make sauce: Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds. Preheat the oven to 325 degrees F (165 degrees C).
4. 4
   Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.
5. 5
   Mix together cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate mixture. Pour 1/2 of the batter over crust.
6. 6
   Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter on top. Spoon 3 tablespoons raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect.
7. 7
   Bake in the preheated oven until filling is set, 55 to 60 minutes. Cool cheesecake at room temperature, then cover with plastic wrap and refrigerate until thoroughly chilled, 8 hours to overnight.
8. 8
   Remove cheesecake from the pan and serve with remaining raspberry sauce.