-
1
FOR SAUCE.
-
2
Thaw berries, do not drain.
-
3
Place half of the berries in a blender or food processor.
-
4
Blend until smooth.
-
5
Press berries through a fine mesh sieve and discard seeds, Repeat with remaining berries, reserving 10 -15.
-
6
In a small saucepan stir together the 1/3 cup sugar and the cornstarch.
-
7
Add sieved berries.
-
8
Cook and stir until thick and bubbly.
-
9
Remove from heat, and set aside 2 tablespoons of sauce, along with reserved berries.
-
10
Cover and chill remaining sauce until serving time,.
-
11
FOR CRUMB CRUST.
-
12
In a medium bowl combine crushed chocolate wafers and melted butter.
-
13
Press into a 9 inch spring form pan.
-
14
Set aside.
-
15
Start preheating oven to 350.
-
16
FOR CHEESECAKE.
-
17
In a small saucepan, melt white chocolate over very low heat, stirring constantly.
-
18
Set aside to cool.
-
19
In a large mixing bowl, combine cream cheese and the 1/2 cup sugar.
-
20
beat with an electric mixer on medium speed until combined.
-
21
Add eggs, beating just until combined.
-
22
Beat in melted white chocolate again just until combined.
-
23
Spread over crust, and add in reserved berries.
-
24
You can add them in specific places or just let them fall in randomly which adds an artistic effect.
-
25
Drizzle the reserved raspberry sauce over filling and carefully marble the topping with a knife.
-
26
Bake in a 350 oven for 40-45 minutes or until center appears set when shaken.
-
27
DO NOT OVERBAKE.
-
28
Cool for 15 minutes in pan on a wire rack.
-
29
Loosen crust from side of pan and cool for an additional 30 minutes Remove side of pan.
-
30
COOL COMPLETELY.
-
31
Chill for at least 4 hours (preferably 24 hours) before slicing.
-
32
Serve with remaining sauce.
