Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/2 cup heavy cream
1 cup white chocolate chips, melted
For the Raspberry Topping:
1 cup fresh raspberries
1/4 cup powdered sugar
Directions:
Make the Crust: Preheat the oven to 325°F (163°C). Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 8-10 minutes, then let it cool.
Prepare the Filling: In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and continue beating until combined. Add the eggs one at a time, mixing after each. Stir in the sour cream and heavy cream. Finally, fold in the melted white chocolate until smooth.
Assemble the Cheesecake: Pour the filling onto the cooled crust. Smooth the top with a spatula. Bake for 50-60 minutes until the center is set but slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
Prepare the Raspberry Topping: In a small bowl, mash the fresh raspberries and powdered sugar together to create a thick raspberry sauce.
Serve: Once the cheesecake has cooled completely, top with the raspberry sauce and refrigerate for at least 4 hours before serving.