- 1 9-oz. box chocolate wafer cookies
- 5 tablespoons unsalted butter, melted
- 1 cup frozen raspberries, thawed
- 1/4 cup plus 2 Tbsp. sugar
- 2 8-oz. packages cream cheese, room temperature
- 2 large eggs plus 2 large yolks
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and cooled
- calories 497
- fat 34 g
- satfat 20 g
- protein 9 g
- carbohydrate 41 g
- fiber 2 g
- cholesterol 172 mg
- sodium 374 mg
How to Make It
Preheat oven to 350ºF. In a food processor, blend wafer cookies until completely crushed. Transfer to a bowl, pour in melted butter and mix until crumbs are evenly moistened. Pour crumbs into a 9-inch square baking pan, and use your fingers to press into an even layer over bottom and about 1/2 inch up sides of pan. Bake for 8 minutes, until firm. Transfer to a wire rack and let cool completely. Reduce oven temperature to 250ºF.
Combine raspberries and 1 Tbsp. sugar in a food processor and blend until smooth. Strain through a fine-mesh sieve into a bowl; discard solids. Using an electric mixer at medium speed, beat cream cheese and remaining 1/4 cup plus 1 Tbsp. sugar until smooth. Add eggs and yolks one at a time, beating briefly after each addition. Add flour and vanilla and mix just until combined. Fold in white chocolate.
Pour cheesecake mixture over cooled crust, spreading evenly. Drop spoonfuls of raspberry puree on top and, using a toothpick, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag in crust. Bake until edges are pale golden and cheesecake is just set in center, 1 hour and 15 to 20 minutes. Let cool completely on a wire rack, then cover and refrigerate until fully chilled, at least 2 hours. Cut and serve.