# 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 fresh 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 topping
# Directions:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and allow to cool completely.
03 - In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring frequently until thickened. Strain through fine mesh to remove seeds if desired. Set aside to cool.
04 - Melt white chocolate in a heatproof bowl set over simmering water using a double boiler method, or in the microwave in 20-second intervals, stirring between each burst until completely smooth. Cool slightly before use.
05 - In a large bowl, beat cream cheese and 1 cup sugar together until smooth and creamy. Add eggs one at a time, beating only until just combined after each addition. Gently mix in vanilla extract, sour cream, and heavy cream until smooth. Fold in the cooled melted white chocolate.
06 - Pour half of the cheesecake batter over the cooled crust. Dollop half of the raspberry sauce over the batter and swirl gently using a knife. Pour the remaining batter on top, then add the remaining raspberry sauce and swirl again.
07 - Wrap the outside of the springform pan with two layers of foil to prevent water leakage. Place the wrapped pan inside 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 to 70 minutes until the edges are set but the center still has a slight wobble when gently shaken.
09 - Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside for 1 hour. Remove from the water bath and place on a wire rack.
10 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight. Remove from the springform pan, top with additional raspberry sauce or fresh berries, slice with a hot water-dampened knife wiped between cuts, and serve.
