Cheesecake Factory White Chocolate Raspberry Truffle Delight

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 0.25 cups granulated sugar
• 4 packages cream cheese, softened (8 oz each)
• 1 cups granulated sugar
• 1 cups sour cream
• 1 teaspoon vanilla extract
• 4 large eggs
• 8 oz white chocolate, melted and cooled
• 1 cups fresh raspberries
• 1 cups fresh raspberries
• 0.5 cups granulated sugar
• 2 tablespoons lemon juice
• 2 tablespoons water

Instructions

1. Preheat the oven to 325°F (160°C).
2. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until crumbly. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake crust for 10 minutes. Remove from the oven and let it cool.
3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the sour cream and vanilla extract, mixing until well combined.
4. Incorporate the eggs: Add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix.
5. Fold in melted chocolate and raspberries: Gently fold in the melted white chocolate and fresh raspberries into the cheesecake batter until evenly distributed.
6. Bake the cheesecake: Pour the cheesecake mixture over the cooled crust. Bake in the preheated oven for about 1 hour, or until the edges are set but the center still slightly jiggles.
7. Cool and refrigerate: Turn the oven off and crack the door, allowing the cheesecake to cool for about 1 hour before transferring to the refrigerator. Chill for at least 4 hours or overnight for best results.
8. Prepare the raspberry sauce: In a small saucepan, combine the fresh raspberries, sugar, lemon juice, and water. Cook over medium heat, gently mashing the raspberries, until the mixture thickens (about 10 minutes). Strain through a fine sieve to remove the seeds and let it cool.
9. Serve: Once the cheesecake is fully chilled, remove it from the springform pan. Drizzle the raspberry sauce over the top and garnish with additional fresh raspberries if desired.