# What You Need:
→ Crust
01 - 1.5 cups graham cracker crumbs
02 - 0.25 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 - 0.25 cup heavy cream
→ Garnish
14 - Extra raspberry sauce or fresh berries for serving
# How-To Steps:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, 0.25 cup sugar, and melted butter in a mixing bowl. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then 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 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 a microwave in 20-second intervals, stirring until smooth. Cool slightly before use.
05 - Beat cream cheese and 1 cup sugar in a large bowl until smooth and creamy. Add eggs one at a time, beating just until incorporated. Mix in vanilla extract, sour cream, and heavy cream until smooth. Fold in the melted white chocolate gently.
06 - Pour half of the cheesecake batter over the cooled crust. Dollop half of the raspberry sauce over the batter and swirl gently with a knife. Pour remaining batter on top, add remaining raspberry sauce, and swirl again.
07 - Wrap the outside of the springform pan in two layers of foil to prevent water leakage. Place the pan in a larger roasting pan and pour hot water to reach halfway up the sides.
08 - Bake for 60-70 minutes until edges are set and the center is slightly wobbly when gently shaken.
09 - Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. Remove from the water bath and refrigerate for at least 4 hours or overnight.
10 - Remove cheesecake from the pan. Top with extra raspberry sauce or fresh berries. Slice with a knife dipped in hot water, wiping clean between cuts for clean presentation.
