White Chocolate Raspberry Cheesecake

In a medium bowl mix together cookie crumbs 3 tablespoons sugar and melted butter. Press mixture into the bottom of a 9 inch springform pan.

In a saucepan combine raspberries 2 tablespoons sugar 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.

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.

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.

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.