# What You’ll 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 serving
# How To Make It:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and allow to cool completely.
03 - Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until thickened, stirring frequently. Strain through a fine mesh strainer to remove seeds if desired. Set aside to cool.
04 - Melt white chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method, or in the microwave in 20-second intervals, stirring until completely smooth. Allow to cool slightly.
05 - In a large bowl, beat cream cheese and 1 cup sugar 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. Fold in the cooled melted white chocolate until fully incorporated.
06 - Pour half of the cheesecake batter over the cooled crust. Dollop half of the raspberry sauce over the batter and gently swirl with a knife. Pour remaining batter on top, add remaining raspberry sauce, and swirl again to create a marbled effect.
07 - Wrap the outside of the springform pan tightly in two layers of aluminum foil to prevent water seepage. Place the 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 60-70 minutes, until the edges are set and the center is slightly wobbly when gently shaken.
09 - Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 1 hour. Remove from the water bath and refrigerate for at least 4 hours or overnight.
10 - Remove cheesecake from the springform pan. Top with extra raspberry sauce or fresh berries. For clean slices, dip your knife in hot water and wipe between each cut.
