White Chocolate Raspberry Cheesecake

posted by Traci
Make this. You won't be sorry :)

This is the cheesecake I make most often and it is delicious! Of course I never tend to follow a recipe exactly so I usually make some modifications.  I have posted the original recipe and a link to it on allrecipes.com in case you want to look at reviews there and such. Here are my modifications:
I make it with a graham cracker crust.
I cheat and use seedless raspberry jam instead of making the raspberry sauce myself. You only need about a 1/3 cup of jam. Warm it up in the microwave and stir to make a smooth sauce. You can also spoon more jam over the top after the cheesecake is done.
One note: I have never been able to get the baking time on this right. It always seems waaay to jiggly when time is up so I always bake it waaay longer than the time says. I don't know whats up with that, but I have never ruined this cheesecake no matter how long I have left it in.

Healthier White Chocolate Raspberry Cheesecake

• 1 cup chocolate cookie crumbs
• 1 tablespoon white sugar
• 3 tablespoons butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/4 cup 1% milk
• 3 (8 oz) packages neufchatel, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. Cover the outside of a 9-inch springform pan with double layers of aluminum foil. In a medium bowl, mix together cookie crumbs, 1 tablespoon sugar, and melted butter. Press mixture into the bottom of the pan.
2. 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.
3. Preheat oven to 325 degrees F (165 degrees C). Bring a kettle of water to a boil. In a metal bowl over a pan of simmering water, melt white chocolate chips with the milk stirring occasionally until smooth.
4. In a large bowl, mix together neufchatel and 1/2 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.
5. Place the pan in a roasting pan. Place in oven and fill the roasting pan with the hot water to halfway up the outside of the pan. 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.