White Chocolate Cheesecake

Crust
2 cups oreo cookie crumbs
1/4 cup butter, melted

Raspberry Filling
1 (11 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water

Cheesecake Filling
2 cups white chocolate chips
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions

In a medium bowl, mix together cookie crumbs, 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, stir 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.

Place cheesecake on top rack with a sheetpan of water on the bottom rack. Bake for 55 to 60 minutes, or until filling is set. Turn the oven off and allow heat to escape for ten minutes. Close the door and allow the cheesecake to finish setting for 45 minutes. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce and chocolate flakes.

Recipe modified from Allrecipes.com, http://allrecipes.com/recipe/white-chocolate-raspberry-cheesecake/