Zainab Khanam
- 1½ cups graham cracker crumbs - ¼ cup melted butter - 2 cups white chocolate, melted - 3 packs (8 oz each) cream cheese - 1 cup sugar - 3 large eggs - 1 tsp vanilla extract - 1½ cups fresh raspberries or raspberry jam
Crush the biscuits and mix them with melted butter. Press the mixture into the bottom of a springform pan, and refrigerate for 30 minutes.
Beat cream cheese and sugar until smooth. Add eggs one at a time, vanilla extract, and melted white chocolate. Mix well.
Pour half the batter into the crust. Add dollops of raspberry jam or fresh raspberries. Swirl with a knife then add the remaining batter.
Bake at 325°F (160°C) for 50-60 minutes or until set.
Cool the cheesecake to room temperature, then refrigerate for at least 4 hours. Garnish with fresh raspberries and white chocolate shavings.