Step 1

In a small bowl combine the graham crumbs, sugar and melted butter.

Step 2

Press into the bottom of a lightly greased springform pan. (Grease bottom only! I also like to line the bottom with parchment paper for easy release of the cheesecake from the pan when it has cooled.)

Step 3

In a double boiler, melt together the ⅓ cup whipping cream and 1 cup pf white chocolate chips. You want this just at the melting point, so be careful not to overheat it. Let it cool to lukewarm if necessary after melting. Set aside to cool while you prepare the rest of the cheesecake batter.

Step 4

Cream together the cream cheese and ½ cup sugar for a few minutes, scraping the bowl often.

Step 5

Add the eggs, one at a time, beating well after each addition.

Step 6

Stir in the vanilla extract and melted white chocolate.

Step 7

Finally blend in the 1 cup of whipping cream until smooth.

Step 8

Pour over the prepared base and bake in a bain marie (See Note) at 325 degrees F for 60 to 70 minutes. The cheesecake may be beginning to lightly brown at the edges but a cheesecake does not need to brown at all to be fully baked. The surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Step 9

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface)

Step 10

Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (Do not put a hot cheesecake into the fridge to cool quickly, this may result in an under baked cheesecake because the residual heat actually continues to set the cheesecake after it comes out of the oven).

Step 11

When completely cool cover the top with fresh raspberries and garnish with melted white chocolate if desired.

Step 12

Chill completely in the refrigerator until ready to serve.