Makes 5 large slices!

In a food processor, make the crust: combine 6 graham cracker sheets, 3 T. melted butter, & 1 T. sugar. Press the crust into a loaf pan, & bake for 15 minutes at 325° F.

Next, make the raspberry sauce: add 2 T. sugar to a mini food processor and pulse until powderey. Add 1/2 cup of raspberries & pulse again. Pour into a small bowl & chill until needed.

Melt 1/2 c. chopped white chocolate. Next, beat two 8 oz. packages of cream cheese & 1/3 c. sugar. Beat in egg followed by 1/2 t. vanilla & melted white chocolate. 

Dot 5 or 6 fresh raspberries torn in half over the crust. Then, pour the cheesecake batter over the crust. Dollop a few tablespoons of the raspberry puree on the surface & swirl.

Bake the cheesecake in a 300° oven for 35-40 minutes, cool, refrigerate, & serve!