White Chocolate Raspberry Cheesecake

Ingredients

• 1 store-bought pre-made oreo crust, save the lid – graham cracker crust works too
• 1 Tbsp granulated sugar
• 1 1/2 tsp cornstarch
• 1/3 cup cold water
• 1 1/2 cups fresh or frozen raspberries
• 12 oz. cream cheese, 1 1/2 pkg., softened
• 1/3 cup granulated sugar
• 1 egg
• 1 egg white
• 1 tsp vanilla extract
• 1 1/2 tsp lemon juice
• 6 oz. white chocolate, chopped or 1 cup white chocolate chips
• 1/4 cup heavy whipping cream

Directions

1. Heat the oven to 325 degrees. In a small saucepan, combine 1 Tbsp granulated sugar with the cornstarch, whisking so there are no lumps. Add the cold water, then stir in the raspberries.
2. Set the pan over medium heat and cook, whisking often, until it comes to a boil. Let it bubble gently for about 5 minutes, whisking the whole time and lowering the heat a bit if it starts to splatter, until the sauce has thickened. Take it off the heat, press the sauce through a fine mesh strainer into a bowl to catch the seeds, and set it aside.
3. In a large mixing bowl, use an electric mixer to beat the cream cheese with the granulated sugar until light and fluffy, about 1 minute. Beat in the egg and egg white, then mix in the vanilla and lemon juice. Set this bowl aside.
4. Melt the white chocolate with the cream in a double boiler until the mixture is smooth, or place them in a microwave safe bowl and microwave at 50% power in 30 second intervals, stirring between each round, until smooth and melted. Add the melted white chocolate mixture to the cream cheese mixture and beat until smooth.
5. Spoon 2/3 cup of the cheesecake mixture into the oreo crust, spreading it evenly across the bottom. Drizzle or spoon 2 Tbsp of raspberry sauce over that layer.
6. Slowly ladle the rest of the cheesecake mixture over the raspberry sauce, making sure the sauce is completely covered so it does not peek through. Use a toothpick or knife to swirl that inner layer of sauce only, being careful not to pull it up to the surface. Gently jiggle the pan so the top settles evenly.
7. Fill a clean medicine syringe with raspberry sauce, then pipe small circles over the top of the cheesecake in a swirl pattern. Starting at the center circle, drag a toothpick or sharp pointy knife through the middle of each heart shape, without lifting it out until you have gone through the last circle.
8. Bake the cheesecake for 40 minutes. Turn the oven off, but leave the cheesecake inside for 5 more minutes. Take it out of the oven and let it cool. Cover it with the saved lid and refrigerate until fully set, about 5 hours. Top slices with the remaining raspberry sauce and optional sweetened whipped cream.