Karina Sharma
White chocolate, graham crumbs, sugar, butter, cream cheese, sour cream, eggs, vanilla, raspberries.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes.
Melt the white chocolate over a double boiler and let it cool slightly.
Beat cream cheese, sugar, and vanilla extract until smooth. Add eggs, one at a time, mixing well after each.
Pour the batter into the cooled crust and bake for 50–60 minutes until set.
Blend fresh raspberries with a little sugar and strain to remove seeds. Drizzle over the cheesecake before serving.
Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours.