# What You Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons melted butter
→ Raspberry Filling
04 - 1 cup fresh or frozen raspberries
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon lemon juice
→ Cheesecake Batter
07 - 12 ounces white chocolate, chopped
08 - 24 ounces cream cheese, softened
09 - 1 cup granulated sugar
10 - 3 large eggs
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream
13 - 1/4 cup heavy cream
→ Garnish
14 - Extra raspberry sauce or fresh berries for topping
# Directions:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl. Press firmly into the bottom of the prepared pan. Bake for 8 minutes until lightly set, then remove and cool completely.
03 - Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes until thickened, stirring frequently. Strain to remove seeds if desired. Allow to cool to room temperature.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method, or microwave in 20-second intervals while stirring until smooth. Allow to cool slightly.
05 - Beat cream cheese and 1 cup sugar in a large bowl until smooth and creamy. Add eggs one at a time, beating just until combined after each addition. Mix in vanilla extract, sour cream, and heavy cream until smooth. Gently fold in the cooled melted white chocolate until just combined.
06 - Pour half of the cheesecake batter over the cooled crust. Dollop half of the cooled raspberry sauce over the batter and swirl gently with a knife. Pour remaining batter over the top, then dollop remaining raspberry sauce and swirl again to create marbled effect.
07 - Wrap the outside of the springform pan with two layers of aluminum foil to prevent water leakage. Place the foil-wrapped pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
08 - Bake for 60 to 70 minutes until the edges are set but the center still has a slight wobble when gently shaken. The internal temperature should reach 150°F at the edge.
09 - Turn off the oven and crack the oven door open about 2 inches. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking. Remove from the water bath and cool to room temperature.
10 - Refrigerate the cheesecake for at least 4 hours or overnight before serving. Remove from the pan, top with additional raspberry sauce or fresh berries, slice with a knife dipped in hot water and wiped between cuts, and serve chilled.
