# What You Need:
→ Crust
01 - 1.5 cups graham cracker crumbs
02 - 0.25 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
→ Raspberry Filling
04 - 1 cup fresh or frozen raspberries
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon fresh lemon juice
→ Cheesecake Batter
07 - 12 ounces white chocolate, chopped
08 - 24 ounces cream cheese, room temperature
09 - 1 cup granulated sugar
10 - 3 large eggs
11 - 1 teaspoon vanilla extract
12 - 1 cup sour cream
13 - 0.25 cup heavy cream
→ Garnish
14 - Extra raspberry sauce or fresh raspberries for topping
# How To Make:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, 0.25 cup sugar, and melted butter in a mixing bowl. Press firmly into the bottom of the prepared pan. Bake for 8 minutes until lightly set, then remove and cool completely.
03 - Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring frequently until sauce thickens. Strain through a fine mesh sieve to remove seeds if desired. Cool to room temperature.
04 - Melt white chocolate using a double boiler method or in 20-second microwave bursts, stirring between intervals until completely smooth. Cool slightly before folding into batter.
05 - Beat cream cheese and 1 cup sugar together until smooth and creamy. Add eggs one at a time, beating minimally after each addition. Mix in vanilla extract, sour cream, and heavy cream until just combined. Gently fold in cooled white chocolate until incorporated.
06 - Pour half of the cheesecake batter over the cooled crust. Dollop half of the raspberry sauce evenly over the batter and swirl gently with a knife. Pour remaining batter on top, add remaining raspberry sauce, and swirl to create a marbled effect.
07 - Wrap the outside of the springform pan with two layers of aluminum foil to prevent water infiltration. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
08 - Bake for 60-70 minutes until the edges are set and firm but the center shows a slight wobble when gently shaken. The internal temperature should reach approximately 150°F at the edges.
09 - Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling prevents cracking. Remove from the water bath and refrigerate for at least 4 hours or overnight.
10 - Remove cheesecake from the springform pan. Top with additional raspberry sauce or fresh raspberries. For clean slices, dip a sharp knife in hot water and wipe between each cut.
