White Chocolate Cheesecake with Raspberry Sauce

Crust

8 ½ oz. plg. Chocolate wafers, crushed (1 ¾ Cup)

¼ Cup butter, melted

Filling

2 (8oz) pkg, crème cheese

½ c. sugar

3 eggs

12-oz. pkg.(2cups) white chocolate chips

1 cup whipping crème

2 Tb. Butter melted

1 tsp. vanilla

Raspberry sauce

10 oz. pkg. raspberries in light syrup, thawed

1 Tb. Cornstarch

1/3 cup red currant jelly

Heat oven to 325 F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of a 10 in. springform pan. Refrigerate.

In a large bowl beat crème cheese until smooth. Gradually add sugar, beating until smooth. Add eggs 1 at a time, beating well after each addition. Add remaining filling ingredients; beat until smooth. Pour into crustlined pan.

Bake at 325 F for 55 to 65 minutes or until edges are set. ( to minimize cracking, place shallow pan full of hot water on lower rack during baking) Centre of cheesecake will be soft. Turn oven off; let cake stand in oven for 30 minutes with the door open at least 4 in.. Remove from oven; cool to room temperature on wire rack. Run thin knife in between cake and rim. Remove sides of pan. Refrigerate overnight.

To prepare sauce, drain raspberries and set aside; reserve syrup. Add water ti syrup to make ¾ cup. In small saucepan, combine syrup mixture and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold.