Ingredients

1 cup chocolate cookie crumbs
3 tbs white sugar
1/4 cup butter, melted
1 (10 ounce) packet frozen raspberries
2 tbs white sugar
2 tsp cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packets cream cheese, softened
1/2 cup white sugar
3 eggs
1 tsp vanilla extract

Directions

1. Mix cookie crumbs, 3 tbs sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan.
2. In a saucepan, combine raspberries, 2 tbs sugar, cornstarch, and water. Boil for 5 mins, or until the sauce thickens. Strain the sauce to remove seeds.
3. Preheat oven to 165 degrees C. Melt white chocolate chips and cream in a metal bowl over a pan of simmering water.
4. In a large bowl, mix together the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half the batter over crust and spoon 3 tbs raspberry sauce over it. Pour remaining batter, and spoon 3 tbs sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 mins. Let the cake cool, then cover and chill for 8 hours before removing from the pan. Serve with remaining raspberry sauce.