White Chocolate Raspberry Heart Cheesecake

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White Chocolate Raspberry Heart Cheesecake

Directions:

Raspberry Sauce

1 bag (12 oz) frozen raspberries, thawed
1/3 cup sugar
2 tsp cornstarch mixed with 1 Tbsp waer

Crust

12 to 15 whole chocolate graham crackers, depending on brand
1/2 stick (4 Tbsp) cold butter, cut up

Filling

3 bricks (8 oz each) 1/3 less fat cream cheese (Neufchatel0, softened
1/4 cup sugar
1 Tbsp cornstarch
3 large egs, at room temperature
2/3 cup reduced-fat sour cream
1 1/2 tsp vanilla extract
8 oz. white baking chocolate, melted as pkg directs

Decorations: raspberries and small mint sprigs

Sauce: Press respberries with a rubber spatula through a fine srainer set ober a small saucepan; discard pulp and seeds. Stir in sugar. Heat over medium heat until sugar disolves. Stir cornstarch mixture into raspberry mixture and bring toa boil, stirringjust until thickened. Cool.

Heat oven to 350 degrees F. Coat an 8 x 3 inch springform pan with non-stick spray.

Crust: Break graham crackers int food processor. Process utnil fine crumbs form. Measure crumbs (you'll need 1 1/2 cups), processing more if necessary. Add butter, process util crumbs are evenly moistened. Transfer t0 prepared pan; pat firmly over bottom and a scant 2 inch up sides.

Filling: Beat cream cheese, sugar and cornstarch in a lare bowl with mixer on medium speed, scraping down sides occasionally, until smooth. Beat in eggs, 1 at a time, just until blended. Beat in sour cream and vanilla, then white chocolate until blended. Pour into crust.

To Decorate: Starting 1 inch from edge of pan, drop 12 evenly spaced 1/2 inch round puddles of respberry sauce in a circle on cake batter. Make a second circle of 1/4 inch puddles 1 inch from first circle and a third ring of every small puddles 1 inch from second circle. Starting with outer circle, pull tip of a toothpick through each puddle to form hearts. Pull pick through puddles in second circle in opposite direction. Repeat direction used in first circile in inside ring of puddles. Refrigerate remaining sauce to serve with cheesecake.

Bake cake 15 minutes. Reduce temperature to 250 degrees F and bake 1 1/4 hours or until center just barely juggles when shaken. Turn off oven (leave door closed); cool cake in oven 1 hour, then remove pan to a wire rack to cool completely.

Carefully run a thin knife around edge of pan to release cake. REmove pan sides; place cake on a serving plate. Place in cake keeper or cover with a bowl or ot. Refrigerate at least 4 hours.

About 1 hour before serving: Remove cake and sauce to room temperature. Garnish cake with raspberries and mint sprig. Serve with the sauce.

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