In sauce pan combine raspberries, 2 tbsp of sugar, cornstarch, and water. Bring to boil, then boil for 5 min until sauce is thick.
Melt white chocolate chips with half-and-half on low heat till smooth.
Mix cream cheese and 1/2 cup sugar until blended.
Add in one egg at a time and vanilla.
Blend in white chocolate mix until creamy.
Pour half the batter into crust. Then add three tbsp drops of raspberries.
Pour rest of batter on top then add 3 more drops of raspberry sauce.
Use a knife to swirl raspberries around.
Put in 325 degree oven for 55-60 min.
Place in fridge to set for 8 hours and then serve!
- 1.0 10 ounce package of raspberries
- 2.0Tbsp White sugar
- 2.0tsp Cornstarch
- 1/2c Water
- 2.0c White chocolate chips
- 1/2c Half and Half
- 3.0 8 ounce blocks cream cheese
- 1/2c White sugar
- 3.0 Eggs
- 1.0tsp Vanilla extract