This white chocolate raspberry cheesecake looks and tastes like something straight out of that famous cheesecake restaurant, but it’s completely home-baked!
Mix the cookie crumbs with the melted butter until the crumbs are moistened, then press the mixture into the bottom and halfway up the sides of a springform pan. Bake at 350ºF for 10 minutes.
Combine all of the ingredients in a saucepan set over medium heat. Bring to a simmer, then cook for about 10 minutes, or until thickened, mashing the berries as they cook.
Pour half of the cheesecake batter onto the cooled crust. Dollop half of the raspberry sauce on top of the filling. Add the remaining filling, then dollop the remaining raspberry sauce on top.
Place the pan in the oven and bake for 15 minutes. Reduce the oven temperature to 200°F and bake for 2 hours more, or until the center is set and no longer shiny.