*  Exported from  MasterCook II  *
 
                      White Chocolate Berry Cheesecake
 
 Recipe By     :
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
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