This is a favorite recipe. You can't tell that the raspberries were from a grocery freezer!!! I will often cut the recipe in half & bake the cheesecake in a pie plate for just the family.

White Chocolate Cheesecake with Raspberry Sauce
2 pounds cream cheese (do NOT use nonfat, can use light)
1 cup granulated sugar
1 Tablespoon vanilla
4 eggs
8 oz melted white chocolate, not vanilla chips!

Whip cream cheese until fluffy. Add sugar & vanilla. Add eggs. Mix well. Slowly add melted white chocolate (I microwave the white chocolate according to the package's instructions) & mix.

Pour into springform pan. Bake in water bath @ 250 degrees (NOT 350!!!!) for 1 1/2 to 2 hrs. Till set, not browned.

Raspberry Sauce
2 cups frozen raspberries
1/2 cup frambose or water (I have only used water)
1 cup sugar

Put in blender, then strain. The easiest way to strain is to layer cheesecloth in a bowl, pour the puree into the cheesecloth. Then pull up the cheesecloth & twist. This sauce is incredable! I usually pour it into a bottle for serving, if I'm leaving it, I'll use an old syrup bottle & not have to worry about returns. Enjoy!!!!!