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1
Preheat oven to 325 degrees.
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2
In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
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3
Press mixture onto the bottom of a 9-inch springform pan.
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4
(I lightly greased the bottom of the pan although it didn't call for it).
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5
To make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
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6
Bring to boil.
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7
Continue boiling until sauce is thick and clear.
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8
Strain sauce through a mesh strainer to remove seeds.
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9
Set aside.
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10
In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
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11
Remove from heat and alow to cool to lukewarm.
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12
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
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13
Beat in eggs, one at a time.
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14
Blend in vanilla and melted white chocolate chips.
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15
Pour half of batter over crust.
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16
Spoon 3 tablespoons of raspberry sauce over batter.
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17
Pour remaining batter into pan.
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18
Spoon another 3 tablespoons of raspberry sauce over the top of the batter.
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19
Swirl batter with the tip of a knife to create marbles effect being careful NOT to disturb bottom crust.
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20
Bake for 55 to 60 minutes or until filling is set.
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21
Allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
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22
Serve with remaining raspberry sauce.
