Raspberry Cheesecake recipe

Crust:
1 1/2 cups fine graham cracker crumbs (about 9 whole crackers)
3 tablespoons granulated sugar
1/2 cup butter, melted

Heat oven to 350 degrees F. Lightly grease a 9-inch springform pan.

Mix crumbs and sugar in a bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.

Filling:
1 (12 ounce) bag frozen unsweetened raspberries, thawed
24 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup cornstarch
3 large eggs plus yolk of 1 large egg, (at room temperature)
1 cup white chocolate chips, melted
2 tablespoon fresh lemon juice
2 teaspoons vanilla extract
12 drops red food color
Fresh raspberries (for garnish)
Mint leaves (for garnish)

Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl. You should have 1 1/2 cups pur�e. Discard seeds and pulp. Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs and yolk until blended, scraping down sides of bowl twice. Beat in melted chips, then 1 cup of the raspberry pur�e (refrigerate remainder to serve with cake), the lemon juice, vanilla extract and food color. Pour over crust.

Bake 15 minutes. Reduce oven temperature to 250 degrees F and bake 1 hour longer or until cake is almost set at center. Cool completely in pan on a wire rack, then refrigerate at least 2 hours or until cold.

To serve, release pan sides. Remove cake from pan with a wide spatula; slide onto serving plate. Garnish with raspberries and mint. Serve with raspberry pur�e.