INGREDIENTS
•
For the crust:
•
2 1/2 cups chocolate cookie crumbs
•
1/2 cup melted butter
•
For the raspberry sauce:
•
1 (10 oz) package frozen raspberries
•
2 TB sugar
•
3 tsp cornstarch, dissolved in 1/2 cup water
•
For the cheesecake:
•
1 bag (12 oz) pure white chocolate chips
•
1/2 cup half and half
•
3 (8 oz) packages good cream cheese, softened
•
1/2 cup sugar
•
3 large eggs
•
1 TB vanilla extract