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1
for the crust: mix all ingredients in a small medium bowl and press in the bottom of 9 inch springform pan.
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2
bake for 5-10 min in 325F oven
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3
for raspberry sauce: in a sauce, add all ingredients, stir, and bring to boil for 5min or until sauce is thick.
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4
strain in a small bowl to remove seeds
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5
for white chocolate sauce: in a metal bowl over a pan of simmering water, melt all ingredients.
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6
keep stirring until all melted and smooth
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7
for cheesecake: preheat oven to 325F.
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8
in a large bowl, mix sugars and cream cheese until smooth.
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9
beat in eggs one at a time.
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10
blend in extracts and melted white chocolate mixture.
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11
pour half batter over crust.
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12
spoon in 3 tbsp raspberry sauce over batter.
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13
pour remaining batter into pan, and again spoon 3 tbsp of raspberry sauce over top.
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14
swirl batter with the tip of a knife to make a marble effect.
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15
bake for 55-60 min or until knife/toothpick comes clean.
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16
cool n cover with plastic wrap n refrigerate for 8 hrs b4 removing from pan.
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17
serve with the rest of the sauce.
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18
to prevent the cake from splitting, bake cheesecake in hot bath.
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19
put the springform pan inside dutch or roasting pan.
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20
fill roasting/ dutch pan half way with hot boiling water.
