Raspberry Sauce

Cup of Yum
1. In a medium sauce pan, combine raspberries, sugar, water, and cornstarch together. Bring to a boil and cook until sauce thickens, adjusting flame as necessary, about 5 minutes.
2. Pour sauce through a fine mesh strainer or sieve, pressing to extract as much of the sauce as possible. Discard the seeds and set aside to cool.

Cheesecake

1. Preheat oven to 325 degrees F.
2. Make the crust by mixing the cookie crumbs, 3 Tablespoons sugar and the butter in a bowl, Press mixture into the bottom of a 9" springform pan.
3. Melt white chocolate chips and half and half in a double boiler, or in metal or glass bowl set over a pan of simmering water, stirring occasionally until melted and smooth.
4. In the work bowl of an electric mixer fitted with a paddle attachment, beat cream cheese and 1/2 cup sugar at a low speed until smooth.
5. Beat in eggs, one at a time, scrapping bowl each time to ensure eggs are blended. Add vanilla, and white chocolate mixture, mixing until smooth and blended.
6. Pour half of the cheesecake batter over the chocolate crust and drizzle with 3 Tablespoons raspberry mixture, swirl with a knife.
7. Pour remaining batter and swirl 3 Tablespoons raspberry filling into the top of the cheesecake, using a knife to marble the sauce
8. Bake at 325 degrees F. for 45 minutes. Turn oven off and let cheesecake cool with oven door closed, until center jiggles slightly and edges are puffed and lightly golden brown, about 40 more minutes.
9. Allow cheesecake to cool at room temperature about 1 1/2 to 2 hours. Cover with plastic wrap or aluminum foil. Chill several hours or overnight. Serve this decadent dessert with additional raspberry sauce drizzled over the top of the cake. Serves 12.