3 tablespoons unsalted butter, melted
1 10-ounce package frozen red raspberries, lightly sweetened, thawed and strained
1 tablespoon Framboise or Chambord
1 teaspoon cornstarch
6 ounces best quality white chocolate, chopped
3 8-ounce packages cream cheese, softened
½ cup sugar
3 large eggs
Directions:
Place the rack in the center of the oven before preheating to 350F.
Lightly butter a 9- by 13-inch cheesecake pan, lining the bottom with parchment paper. Mix together the wafers and butter and press it into the bottom of the cheesecake pan and place the pan in the refrigerator to chill.
While waiting, combine the raspberries, Framboise or Chambord, and cornstarch in a small saucepan. Cook and stir over medium heat until the mixture is thick and bubbly. Cook and stir for two minutes more before setting aside to cool.
Next, melt the white chocolate over a low heat. Set aside to cool.
Using a large bowl, beat the cream cheese and sugar on a medium speed until well blended. This should take about five minutes. Occasionally stop the mixer and scrape down the sides of the mixing bowl. Next, add eggs (one at a time) and beat until combined after each addition. Gradually beat in melted white chocolate until blended. Then, spread the mixture over the crumb crust. Spoon about 1/3 cup of the raspberry mixture over the filling and swirl with a knife to marbleize, but be careful not to scrap the crust. Cover and chill the remaining raspberry sauce.
Bake for 30-40 minutes or until the center appears set and jiggles slightly when shaken. Be careful not to overbake as the cheesecake will continue to bake as it cools and the center will become firmer. Place on a wire rack and allow to completely cool. Cover the pan with plastic rap and refrigerate overnight.
The next morning, remove the cheesecake from the refrigerator and run a thin spatula between the cheesecake and the pan. Place a large can on the counter and put the cheesecake pan on top, gently pressing down on the sides of the pan. Insert a large spatula between the pan bottom and the cheesecake crust to loosen the cake. Slide the cake onto the platter.
Cut the cake into wedges and serve with the raspberry sauce.
Makes 12 to 16 servings