Gitchi's White Chocolate Cheese Cake

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1 tablespoon cedar spice
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half and half
  milk/cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
___

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press
mixture into the bottom of a 9 inch spring-form pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cedar spice, 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). In a metal bowl over a pan of simmering water,
melt white chocolate chips with half-and-half,
stirring occasionally until smooth.
4. In a large bowl, mix together 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 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. 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.
**Note**
You can also use Blueberries, Cranberries, Strawberries in this recipe also.