But it's well worth sinning over.  Make it, eat it, do your "Hail Mary's" later. :-D

White Chocolate & Raspberry Cheesecake

Crust

• 2 cups crushed Oreo cookies (leave the filling in, I use my food processor to mash them up fine)


• 2 tablespoons sugar


• 1/4 cup melted butter

Raspberry sauce

• 1 12 ounce package of frozen raspberries


• 2 tablespoons sugar


• 2 teaspoons corn starch

Filling

• 1/2 cup water


• 2 cups white chocolate chips


• 1/2 cup heavy cream


• 3 (8 ounce) packages cream cheese, softened


• 1/2 cup sugar


• 3 eggs


• 1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, sugar and melted butter.  Press mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, sugar, cornstarch and water.  Bring to a boil, and continue boiling for 5 minutes, or until sauce is thick.  Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees.  Melt the white chocolate with the heavy cream (I melt mine in the microwave at 50% power), stir it smooth.

In a large bowl, mix the cream cheese and sugar until smooth.  Beat in the eggs one at a time.  Stir in the vanilla and melted white chocolate.  Pour half the batter into the springform pan over the crust.  Spoon 3 tablespoons of the raspberry sauce on top.  Pour the remaining batter over that, and spoon 3 more tablespoons of raspberry sauce on top.  Swirl batter with a butter knife to create a marbled effect.  Reserve remaining raspberry sauce for topping.

Bake for 55-60 minutes or until filling is just set.  Turn off oven and let cheesecake cool inside to prevent cracking.  Remove and let cool, then cover with plastic and refrigerate 8 hours before removing from pan.  Top with remaining raspberry sauce and some chocolate curls.

Savor it, then pray for forgiveness :-D