I'm always a little nervous to make cheesecake, for fear that it won't turn out right, but Mia and I made this for our belated Christmas dinner with Jeff's family and it was a hit with everyone. The cheesecake is gluten free, but not the crust. Anyway, this was fantastic....everyone thought that we bought it from a restaurant, so Mia and I were pleased to be able to say that we made it. The store was out of frozen raspberries so I bought mixed berries (raspberries, blackberries and strawberries) and it was delish. I also melted some extra white chocolate chips and drizzled them on top once the cheesecake was cooled.

White Chocolate Raspberry Cheesecake

Ingredients

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. Melt some white chocolate chips to drizzle on top, if desired, and serve with remaining raspberry sauce.

Recipe originally from allrecipes.com