Instructions

Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix cookie
crumbs, 3 tablespoons sugar and melted butter until well blended. Press mixture
onto the bottom of a 9 inch springform pan.
To make raspberry sauce: In a medium saucepan, combine raspberries, 2
tablespoons sugar, cornstarch and water. Bring to boil. Continue boiling until
sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds.
Set aside. In the top of a double boiler, heat white chocolate chips and half-and-
half, stirring occasionally, until chocolate is melted and smooth. Remove from
heat and allow to cool to lukewarm.
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs,
one at a time. Blend in vanilla and melted white chocolate chips. Pour half of
batter over crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour
remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over
the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.
Bake in the preheated oven for 55 to 60 minutes, or until filling is set. Allow to
cool, cover with plastic, and refrigerate for 8 hours before removing from pan.
Serve with remaining raspberry sauce.