Ingredients
For the Crust:
1 1/2 cups (150g) graham cracker crumbs (or digestive biscuit crumbs)
1/4 cup (50g) granulated sugar
1/3 cup (75g) unsalted butter, melted
For the Raspberry Sauce:
2 cups (250g) fresh or frozen raspberries
1/4 cup (50g) granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water
For the White Chocolate Filling:
8 oz (225g) white chocolate, chopped
1/2 cup (120ml) heavy cream
24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 tsp vanilla extract
Instructions
1. Prepare the Crust:
Preheat your oven to 325°F (165°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan. Bake for 8–10 minutes, then let it cool while preparing the filling.
2. Make the Raspbe
