# What You'll Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons melted butter
→ Raspberry Filling
04 - 1 cup fresh or frozen raspberries
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon lemon juice
→ Cheesecake Batter
07 - 12 ounces white chocolate, chopped
08 - 24 ounces cream cheese, softened
09 - 1 cup granulated sugar
10 - 3 large eggs
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream
13 - 1/4 cup heavy cream
→ Garnish
14 - Extra raspberry sauce or fresh berries for topping
# Directions:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove from oven and cool completely.
03 - In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5-7 minutes until thickened, stirring frequently. Strain to remove seeds if desired. Allow to cool.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method, or use microwave in 20-second bursts, stirring until completely smooth. Cool slightly.
05 - In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating just until combined after each addition. Fold in vanilla extract, sour cream, and heavy cream until smooth. Gently fold in melted white chocolate.
06 - Pour half of the cheesecake batter over the cooled crust. Dollop half of the raspberry sauce over the batter and swirl gently with a knife. Pour remaining batter on top, then add remaining raspberry sauce and swirl again.
07 - Wrap the outside of the springform pan in two layers of aluminum foil to prevent water leakage. Place the pan in a larger roasting pan and pour hot water to reach halfway up the sides of the springform pan.
08 - Bake for 60-70 minutes, until edges are set and the center jiggles slightly when gently shaken.
09 - Turn off oven and crack the door open slightly. Allow cheesecake to cool inside the oven for 1 hour. Remove from water bath and refrigerate for at least 4 hours or overnight.
10 - Remove cheesecake from springform pan. Top with additional raspberry sauce or fresh berries. Slice with a knife dipped in hot water, wiping between cuts for clean presentation.
