White Chocolate Raspberry Cheesecake

This is the cheesecake recipe that my mother-in-law brought to Brielle's baby blessing :) YUM!

Sauce

10 oz fresh strawberries hulled and quartered (or frozen rasberries)
3 tablespoons sugar
2 tablespoons strawberry perserves (or rasberry)
juice of 1/2 lemon
2 tablespoons water
2 teaspoons cornstarch

Process berries, sugar, perserves, and lemon juice for the sauce in a 
food processor until smooth. Transfer to a saucepan, bring to a boil 
over medium high heat. Combine water and cornstarch in a small bow; 
until smooth, whisk into berry mixture. Simmer to ticken slightly, 
about 1 minute cover and chill until cold

Crust

7 chocolate wafer cookies, crumbled
3 whole graham crackers crumbled
2 tablespoons sugar
pinch of salt
3 tablespoons butter melted

process cookies salt and sugar in food processor unitl fine
add melted butter as machine is running pat crumbs on the bottom of a 
sping form pan and up the sides if you have enough

Bake 300 with rack in the center of oven


Filling
8 oz white chocolate chopped
Melt chocolate over double boiler and set aside

3 packages 8 oz cream cheese softened at room temp
3/4 c sugar
3 eggs
1 teaspoon vanilla extract
juice of 1/2 lemon
1/4 cup cold strawberry saucce

blend cream cheese and sugar together until smooth this takes about 5 
minutes don't add sugar all at once slowly add keep beating and 
scraping the sides of the bowl periodically
add eggs one at a time until it mixes well . blend in choclolate 
vanilla and lemon juice. Pour batter inot prepared pan then drizzle 
with 1/4 cup sauce
Swirl sauce into batter to create a marbled pattern place pan on a 
baking sheet and bake until edges are set and puffed but center is 
still jiggly 60 to 80 minutes. DONT OVER BAKE IT WILL CRACK turn off 
oven crack open door with a wooden spoon cool inside oven for 1 hour 
remove from oven and cool completely. cover cake with a towel and chill 
overnight. this cheesecake is best if made a few days before the flavor 
is so much better