White chocolate raspberry swirl cheesecake topped with raspberries and sauce

Preheat oven to 375 °

Melt 1/2 stick butter in a microwavable safe bowl for 30 seconds. Add next 4 ingredients together and mix.

Place in 9 in. springform and bske for about 5-10 minutes. Remove from oven, set aside, and allow to cool.

Add chocolate in a medium sized glass bowl.

In small/medium, under low/medium heat, heat whipping cream with, 4 tbsp. butter, extract, cinnamon stick and nutmeg until small bubbles forms. Remove cinnamon stick and remove from heat.

Add hot whipping cream to chocolate and mix with whisk or rubber spatula until creamy and all chocolate melted.

Mix cornstarch and water together and add to small saucepan. Add raspberries, lemon zest, and stir. Add to medium heat and let simmer. Yummmm, smell the lemon zest. If you want, you can add cinnamon stick as well.

Once raspberry sauce has thickened, strain. Best to add paper towel/cheese cloth on strainer

Once thoroughly strained, set aside

Cream together cream cheeses and sugars.

Add eggs. One at a time

Add chocolate sauce slowly

Add 2 tbsp. of milk

Add extracts, nutmeg, ground cinnamon and mix well together.

Add half of cheesecake filling in springform pan. Add about 5 1 tbsp of raspberry sauce into filling. ..add remaining cheesecake filling and finish off with the drops of raspberry sauce around cake.

Take a tooth pick or lollipop stick and create your own swirl design

Add foil paper under cheesecake pan and fold upwards.

Add springform pan into a Big roasting/dutch pan filled with inch of simmering hot water and baked for 50-60 min or until set.

Once set, turn off oven and leave oven door open for another 30-45 minutes.

Remove cheesecake from oven and place on counter to cool