- 1.5 cups chocolate cookies or Oreo cookies
- 2 tbsp white sugar
- 70 g butter, melted
- 200 g white chocolate chips
- 2/3 cup whipping cream
- 500 g cream cheese, softened
- 1/3 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
For the raspberry sauce
- 200g raspberries (fresh or frozen)
- 2 tablespoons white sugar
- 1 tsp cornstarch
- 3 tbsp water
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, crush the chocolate/Oreo cookies and mix in the 2 tbsp of sugar and 70 g of melted butter. ‘
- Press mixture into the bottom of a 8 inch spring-form pan and bake for 10 minutes.
- In a saucepan, combine raspberries, sugar, cornstarch, and water.
- Bring to boil, and continue cooking until sauce is thick, for about 5 minutes.
- Melt the white chocolate in a bowl over some gently simmering water till the chocolate is smooth. Be careful not to overheat it.
- In a large bowl, cream sugar and cream cheese until smooth.
- Add in cream and mix well for another minute.
- Slowly beat in eggs, one at a time.
- Mix in vanilla and melted white chocolate.
- Pour 3/4 of the cheese batter over crust. Spoon 3 tablespoons raspberry sauce over batter and pour remaining cheesecake batter into pan.
- Top with more raspberry and swirl batter with the tip of a knife to create a marbled effect.
- Bake for 50 to 60 minutes, or until filling is set.
- Cool, cover with plastic wrap and refrigerate for 8 hours before removing from pan.
