White Chocolate Raspberry Cheesecake with Raspberry sauce

Crust:

1/3 of 1 lb box chocolate graham crackers
4 T butter, melted
2 T sugar

Cheesecake:
8 oz white chocolate, chopped
1/4 cup heavy cream
Five 8 oz pkg cream cheese, room temp
1 cup sugar
2 large eggs, room temp

Raspberry Sauce:

1 package frozen raspberries

1/2 cup sugar

1 tsp lemon juice

Preheat oven to 350 degrees. Crush graham crackers and add to 10 inch spring form pan. Add melted butter and sugar. Toss together well and press into bottom of pan. Bake for 10 minutes and cool completely.

Slowly melt white chocolate with cream in microwave for 30 seconds. Take out and stir. Put back in microwave for 15 second increments stirring in between. Once all is melted, stir well and set aside to cool.

In large mixing bowl, beat cream cheese and sugar until blended well. Beat in the eggs, one at a time. Continue for 3 minutes. Pour in cooled white chocolate mixture. Mix at a low speed until blended. Pour filling into pan and smooth top.

Bake cheesecake for 1 hour and then turn off oven without opening the oven door. Allow the cake to cool in oven for 2 hours. Remove cake from oven and place it on a rake to cool completely. (About an hour) Cover and refrigerate for at least 8 hours or up to 3 days.

Thaw raspberries in bowl with sugar mixed in. Add lemon juice and stir. Mash raspberries through a fine mesh strainer, discarding the seeds.

Garnish top of cake with fresh raspberries, white chocolate curls, powdered sugar, etc. Top slices with raspberry sauce just before serving.