White Chocolate Cheesecake with Raspberries

 

You will need...  

Graham crackes, 4 crackers.

3 tablespoons white sugar

1/4 cup butter, melted ( think i used more than that)

fresh raspberries

2 tablespoons white sugar

1/2 cup water

2 cups white chocolate chips

1/2 cup half-and-half cream

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

3 eggs

1 teaspoon vanilla extract (never measure vanilla, i just pour in a little)

 

1. In a medium bowl, mix together graham crackers, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 10 inch springform pan.
2. 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.(thats one way, i just put mine on the stove, depends on what you have)
3. 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 batter over crust.
4. 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. (what i find that is the best for making cheesecake, is wrap foil on the outside of your spring form pan(so no water gets in) and then put that pan in a larger pan(i use my roasting pan) and put boiling water in the larger pan. it makes the cheesecake much more fluffier.
5. When cooled place raspberries on top, with white chocolate shaving.