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White Chocolate Raspberry Cheesecake

Valentine's Day is just around the corner. Even if you don't have a significant other in your life, you will love this succulent cheesecake - and it won't cause you heartache.

White Chocolate Raspberry Cheesecake

• 1 c. chocolate cookie crumbs

• 5 Tbl. white sugar, divided

• ¼ c. butter, melted

• 1 - 10 oz. pkg. frozen raspberries

• 2 teas. cornstarch

• ½ c. water

• 2 c. white chocolate chips

• ½ c. half-and-half cream

• 3 - 8 oz pkgs. cream cheese, softened

• ½ c. white sugar

• 3 eggs

• 1 teas. vanilla extract

In a medium bowl, mix together cookie crumbs, three tablespoons sugar, and melted butter. Press mixture into the bottom of a nine- inch springform pan.

In a saucepan, combine raspberries, two tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling five minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

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 three tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon three tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for eight hours before removing from pan. Serve with remaining raspberry sauce.