Healthier White Chocolate Raspberry Cheesecake

1 . Stage

Preheat oven to 325 degrees F (165 degrees C). Cover the outside of a 9-inch springform pan with double layers of aluminum foil.

2 . Stage

Mix together cookie crumbs, 1 tablespoon sugar, and melted butter in a bowl. Press mixture into bottom of pan.

3 . Stage

Combine raspberries, 2 tablespoons sugar, cornstarch, and water in a saucepan. Bring to boil and continue boiling until sauce is thick, about 5 minutes. Strain sauce through a mesh strainer to remove seeds.

4 . Stage

Melt white chocolate chips with milk in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

5 . Stage

Mix together Neufchatel cheese and 1/2 cup sugar in a large bowl until smooth. Beat in eggs, one at a time. Blend in vanilla extract and melted white chocolate. Pour half the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan and spoon 3 more tablespoons of raspberry sauce over batter. Swirl batter with tip of knife to create marbled effect. Place pan in a roasting pan and fill roasting pan with hot water to reach halfway up outside of pan.

6 . Stage

Bake in preheated until filling is set, 55 to 60 minutes. Cool completely. Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.