Friday, October 24, 2008

White Chocolate Raspberry Cheesecake


2 cups Oreo cookies, finely ground
3 tbsp. sugar
1/4 cup butter, melted
10 ounces raspberries, thawed
2 tbsp sugar
2 tsp. cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-in-half
24 ounces cream cheese, softened (3 packages)
1/2 cup sugar
3 eggs
1 tsp. vanilla extract

Preheat oven to 325 degrees. Place a large baking sheet with edges into oven w/ 1/2 inch water in it. In a medium bowl combine cookie crumbs, sugar, and melted butter. Press onto the bottom of a 9-inch springform pan. Wrap the bottom of pan w/ aluminum foil.
In a medium saucepan combine raspberries, 2 tbsp. sugar, cornstarch, and water. Bring to a boil and continue boiling until sauce thickens, approximately 5 min. Strain sauce to remove seeds.
In a double boiler (or microwave oven) melt the white chocolate chips and half-in-half, stirring until smooth.
In a large boil mix together the cream cheese and 2 tbsp. of sugar until smooth. Add eggs on at a time, beating well after each addition. Add vanilla and melted chocolate. Pour half of mixture over crust. Spoon 3 tbsp. of raspberry sauce over the top. Pour the remaining cream cheese mixture into the pan. Spoon 4 more tbsp. of raspberry sauce over the top (you can use the remaining sauce to serve).
Place springform pan in water in the oven. Bake for 60 min. or until filling is set. Turn oven off, open door halfway, and let sit for 30 min. Remove from oven and cool. Cover and refrigerate at least 8 hours. Serve with remaining raspberry sauce.