Instructions:
1. Begin by preparing the crust. Mix together the chocolate cookie crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of a springform pan.
2. Next, move on to making the raspberry sauce. Combine the raspberries with water and sugar in a saucepan. Bring the mixture to a boil, then add the cornstarch and stir until the sauce thickens. Strain the sauce through a fine-mesh sieve to remove any pulp.
3. Now, it’s time to prepare the cheesecake filling. Melt the white chocolate chips in a microwave-safe bowl in 30-second increments, stirring well after each, until completely melted. Add the cream or half-and-half and blend until smooth. Next, add the cream cheese, sugar, eggs, and vanilla extract and blend until the filling is well combined and smooth.
4. Assemble the cheesecake by pouring half of the cheesecake filling over the prepared crust. Dollop the raspberry sauce evenly over the cheesecake filling. Finally, cover the cheesecake with the remaining cheesecake filling and use a knife to swirl the sauce through the cheesecake.
5. Bake the cheesecake in a water bath at 325°F (160°C) for 55-65 minutes, or until the center of the cheesecake is almost set. Remove the cheesecake from the water bath and let it cool in the oven for about 10 minutes, then remove it from the oven and let it cool to room temperature before refrigerating it for at least 4 hours.
Conclusion:
Enjoy your decadent and visually appealing cheesecake!
