White Chocolate Raspberry Cheesecake

Ingredients

• 1.5 cups Graham cracker crumbs
• 1/3 cup Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1/2 cup Granulated sugar
• 3 large Eggs, room temperature
• 1 cup White chocolate chips, melted
• 1/2 cup Sour cream
• 1 teaspoon Vanilla extract
• 1 cup Fresh raspberries
• 1 teaspoon Cornstarch

Instructions

1. 1

   Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.

2. 2

   Mix graham cracker crumbs and melted butter, press firmly into the bottom of the pan, and bake for 8 minutes.

3. 3

   Puree raspberries and strain through a mesh sieve to remove seeds, then whisk in cornstarch and simmer until thickened.

4. 4

   In a large bowl, beat cream cheese and sugar until smooth, then add eggs one at a time followed by sour cream and vanilla.

5. 5

   Gently fold the melted white chocolate into the cream cheese mixture until fully combined.

6. 6

   Pour half the batter into the crust, drop small spoonfuls of raspberry sauce on top, then repeat with remaining batter and sauce.

7. 7

   Use a knife or skewer to swirl the raspberry sauce through the batter to create a marble effect.

8. 8

   Bake for 55-60 minutes until the edges are set but the center still jiggles slightly, then chill for at least 6 hours before serving.