1 1/2 cups chocolate wafer cookies — crushed (about 25)
3 tablespoons butter or margarine — melted
12 ounces raspberries, frozen — thawed
1 tablespoon sugar
1 teaspoon cornstarch
6 ounces white chocolate — chopped
24 ounces cream cheese — softened
1/2 cup sugar
3 each eggs
Puree and strain raspberries.
Mix crushed wafers and margarine or butter. Press into the bottom of a 9″ springform pan. Set aside.
Meanwhile, in a small saucepan combine pureed raspberries, sugar, and cornstarch, stirring well. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Set aside to cool. Meanwhile melt chocolate over low heat, stirring. Set aside to cool.
In a large bowl beat cream cheese and 1/2 cup sugar with electric mixer on medium speed till well blended. Add eggs, 1 at a time, beating just till combined after each addition. Gradually beat in melted white chocolate till blended. Spread over crumb crust. Spoon 1/2 cup of raspberry mixture over filling; swirl with a knife to marbleize. Cover and chill remaining raspberry sauce; return to room temperature before serving.
Bake in a 350?F oven for 35-40 minutes or till center appears set when shaken. (Do not overbake.) Cool 15 minutes on a wire rack. Loosen crust from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Chill at least 4 hours before slicing. Serve with remaining raspberry mixture. Makes 12-16 servings.