White Chocolate Berry Cheesecake - chocolate wafer crumbs

Method

• Puree and strain raspberries.
• Mix crushed wafers and margarine or butter.
• Press into the bottom of a 9 inch springform pan.
• Set aside.
• Meanwhile, in a small saucepan combine pureed raspberries, sugar, and cornstarch, stirring well.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir 2 minutes more.
• Set aside to cool.
• Meanwhile melt chocolate over low heat, stirring.
• Set aside to cool.
• In a large bowl beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, beating just until combined after each addition.
• Gradually beat in melted white chocolate until blended.
• Spread over crumb crust.
• Spoon 1/2 cup of raspberry mixture over filling; swirl with a knife to marbleize.
• Cover and chill remaining raspberry sauce; return to room temperature before serving.
• Bake in a 350F (180C) F oven for 35 to 40 minutes or until center appears set when shaken.
• Cool 15 minutes on a wire rack.
• Loosen crust from sides of pan.
• Cool 30 minutes more; remove sides of pan.
• Cool completely.
• Chill at least 4 hours before slicing.
• Serve with remaining raspberry mixture.