White Chocolate Raspberry Cheesecake

Directions

Cut a piece of parchment paper to cover base of 9inch spring form pan. With a pastry cutter or your hands combine Kinnikinnick Graham Crumbs and butter in a medium bowl. Press into the base and ¼ of the way up side edges of prepared spring form pan. Wrap outside of pans base with tin foil to create a water proof barrier. Set aside.

In a medium sauce pan combine sauce ingredients and bring to a boil while stirring constantly. Continue to boil for 5 minutes or until sauce begins to thicken, stir constantly. Remove from heat and let cool.

Preheat oven to 325°F (162°C)

In a small pot melt chopped white chocolate and cream. Set aside to cool slightly.

In a medium bowl beat cream cheese until smooth, scraping down in between mixing (approximately 5-7 minutes). Add ½ cup granulated sugar and mix until smooth. Beat in eggs one at a time, scraping down bowl after each addition. Slowly add vanilla and melted chocolate to creamed mixture. Mix just until combined.

Pour 1/3 batter over prepared graham crust base, with a tooth pick or knife, swirl ¼ cup prepared sauce in cheesecake layer (careful not to touch graham crust base). Repeat. Finish with 1/3 plain cheese cake filling on top. Place filled spring form pan on a baking sheet and place in preheated oven. Add water to baking pan up to ½ the depth of the baking pan. Bake for 60-70 minutes. Cool for 15 minutes before cooling in refrigerator for minimum 4 hours. Remove from fridge and remove outer pan ring. Carefully lift off serving base and parchment onto serving tray. Garnish with fresh raspberries and white chocolate if desired.