white chocolate indulgence

Name: white chocolate indulgence
Total time: 120 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup dk chocolate cookie crumbs; 3 tbsp white sugar; 2 tbsp brown sugar; 1/4 cup melted butter; 1/4 tsp vanilla, chocolate, and almond extract; 1 packages fresh or frozen raspberries; 2 tbsp white sugar; 1/4 tsp vanilla extract; 2 tsp cornstarch; 1/2 cup water; 2 cup ghirardelli white chocolate chips; 1/2 cup half n half; 3 packages phili cream cheese, soften; 1/2 cup white sugar; 1/3 cup brown sugar; 1 tsp all extracts listed above; 3 large eggs; 1 tsp rum extract

Ms. Vixy @cook_2919029

gotta do this again :chef

Ms. Vixy @cook_2919029

gotta do this again :chef

Saved

Ingredients

2 mins

8 servings

crust
1 cupdk chocolate cookie crumbs
3 tbspwhite sugar
2 tbspbrown sugar
1/4 cupmelted butter
1/4 tspvanilla, chocolate, and almond extract
raspberry sauce
1 packagesfresh or frozen raspberries
2 tbspwhite sugar
1/4 tspvanilla extract
2 tspcornstarch
1/2 cupwater
cheesecake
2 cupghirardelli white chocolate chips
1/2 cuphalf n half
3 packagesphili cream cheese, soften
1/2 cupwhite sugar
1/3 cupbrown sugar
1 tspall extracts listed above
3 largeeggs
1 tsprum extract

Saved

Steps

2 mins

1

for the crust: mix all ingredients in a small medium bowl and press in the bottom of 9 inch springform pan. bake for 5-10 min in 325°F oven
2

for raspberry sauce: in a sauce, add all ingredients, stir, and bring to boil for 5min or until sauce is thick. strain in a small bowl to remove seeds
3

for white chocolate sauce: in a metal bowl over a pan of simmering water, melt all ingredients. keep stirring until all melted and smooth
4

for cheesecake: preheat oven to 325°F. in a large bowl, mix sugars and cream cheese until smooth. beat in eggs one at a time. blend in extracts and melted white chocolate mixture. pour half batter over crust. spoon in 3 tbsp raspberry sauce over batter. pour remaining batter into pan, and again spoon 3 tbsp of raspberry sauce over top. swirl batter with the tip of a knife to make a marble effect. bake for 55-60 min or until knife/toothpick comes clean. cool n cover with plastic wrap n refrigerate for 8 hrs b4 removing from pan. serve with the rest of the sauce.
5

to prevent the cake from splitting, bake cheesecake in hot bath. put the springform pan inside dutch or roasting pan. fill roasting/ dutch pan half way with hot boiling water.