1 cup chocolate cookie crumbs 3 tablespoons white sugar 14 cup butter، melted 1 (10 ounce) package frozen raspberries 2 tablespoons white sugar 2 teaspoons cornstarch 12 cup water 2 cups white chocolate chips 12 cup half-and-half cream 3 (8 ounce) packages cream cheese، softened 12 cup white sugar 3 eggs 1 teaspoon vanilla extract
In a medium bowl، mix together cookie crumbs، 3 tablespoons sugar، and melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan، combine raspberries، 2 tablespoons sugar، cornstarch، and water. Bring to boil، and continue boiling 5 minutes، or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water، melt white chocolate chips with half-and-half، stirring occasionally until smooth. In a large bowl، mix together cream cheese and 12 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan، and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes، or until filling is set. Cool، cover with plastic wrap، and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.