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1
Heat oven to 325F.
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2
Combine all crust ingredients in bowl.
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3
Press onto bottom of ungreased 10-inch springform pan.
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4
Bake 10 minutes.
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5
Cool.
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6
Combine 1 cup sugar and cream cheese in bowl.
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7
Beat at medium speed, scraping bowl often, until creamy.
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8
Add 1 egg at a time, beating well after each addition.
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9
Stir in melted white baking chips.
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10
(Mixture may look lumpy.)
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11
Pour half of cream cheese mixture into prepared crust.
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12
Spoon 1/2 cup chocolate fudge topping over cream cheese mixture in crust; swirl with knife.
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13
Top with remaining cream cheese mixture.
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14
Spoon remaining chocolate fudge topping over cream cheese mixture; swirl with knife.
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15
Bake 65-75 minutes or until just set 2 inches from edge of pan.
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16
Turn off oven; with oven door open at least 4 inches, let cheesecake stand in oven at least 30 minutes or until center is set.
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17
Remove from oven.
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18
Loosen sides of cheesecake from pan by running knife around inside of pan.
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19
Cool completely.
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20
Cover; refrigerate 8 hours or overnight.
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21
Press raspberries through strainer; discard seeds.
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22
(Strain raspberries again, if seeds still remain.)
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23
Whisk strained raspberries and cornstarch together in 1-quart saucepan.
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24
Cook over medium heat, stirring constantly, 4-8 minutes or until mixture comes to a full boil.
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25
Boil, stirring constantly, 2 minutes or until slightly thickened.
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26
Remove from heat.
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27
Cool 5 minutes; stir.
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28
Cover; refrigerate until serving time.
