Raspberry White Chocolate Cheesecake

Ingredients

• Whipped cream (for garnish)
• Fresh raspberries (1 cup)
• Raspberry puree (1/2 cup)
• White chocolate chips (1 cup, melted)
• Vanilla extract (1 teaspoon)
• Eggs (3)
• Sugar (1 cup)
• Cream cheese (16 oz, softened)
• Butter (1/3 cup, melted)
• Graham cracker crumbs (1 1/2 cups)

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Fold in the melted white chocolate chips and raspberry puree until well combined.
5. Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
6. Bake for 55-60 minutes, or until the center is set and the edges are slightly golden.
7. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to allow it to set.
8. Before serving, garnish the cheesecake with fresh raspberries and a dollop of whipped cream.
9. Slice and serve chilled. Enjoy!