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2 cups crushed Oreo cookie crumbs
1/4 cup butter, melted
3 8-oz. pkg. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 cups white baking chips, melted
1/2 cup half-and-half
1/2 cup cranberry juice cocktail
2 Tbsp. sugar
2 tsp. cornstarch
12 oz. frozen raspberries
In medium bowl, mix crushed cookie crumbs and butter and press in bottom of a 9" springform pan. Chill.
In large bowl, beat cream cheese with electric mixer until smooth. Then gradually add 1/2 cup sugar, beating until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla, the melted chips and half and half until well blended. Pour into chilled crust.
Bake at 325 degrees for 55 to 60 minutes until the center is set. Cool 60 minutes, then cover and chill in refrigerator for at least 8 hours.
Combine juice cocktail, 2 Tbsp. sugar and cornstarch in 1 quart saucepan. Stir in raspberries and cook over medium heat, stirring constantly, until mixture thickens and boils. Cool completely and store in refrigerator. Loosen the edge of the cheesecake from the pan and remove the sides. Serve cheesecake with the sauce.