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1
Heat oven to 350 degrees.
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2
You'll need a 13x9-inch baking pan lined with foil (let foil extend about 2 inches above pan at both ends).
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3
For crust, beat butter in medium bowl until creamy.
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4
Add confectioners' sugar and salt; beat 1 minute until light and fluffy.
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5
Gradually beat in flour just until blended.
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6
With fingers, press evenly over bottom of pan.
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7
Bake 18 minutes or until golden.
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8
Place pan on wire rack; let cool.
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9
Filling: Melt chocolate in small bowl in microwave as package directs.
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10
Cool to room temperature.
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11
With a rubber spatula, press raspberries through a fine strainer set over medium bowl (you should have 1/4 cup puree); discard seeds.
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12
Beat cream cheese and sugar in large bowl until creamy.
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13
Beat in eggs, 1 at a time.
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14
Beat in sour cream and vanilla extract, then flour just until blended.
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15
Stir in 1 cup batter, the food color and raspberry extract into raspberry puree; remove and reserve 1/2 cup.
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16
Stir melted white chocolate into remaining batter.
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17
Pour 1 1/2 cups white batter over crust; top with spoonfuls of remaining raspberry mixture, then remaining white batter to cover.
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18
Top with small dollops reserved raspberry mixture.
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19
Drag a toothpick through dollops and white batter to marbleize.
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20
Bake 32-35 minutes until slightly puffed and set.
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21
Cool completely in pan on wire rack, then refrigerate at least 1 hour until firm.
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22
To serve, holding foil by ends, lift to cutting board.
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23
Cut in 4 equal rows lengthwise and 8 crosswise.
