Valentine Cheesecake


  • 8″ Oreo crust
  • 15 oz. white chocolate
  • 3/4 lbs. cream cheese, at room temperature
  • 1/2 cup heavy cream
  • 2 eggs, at room temperature
  • 1 tbsp unsalted butter, melted
  • 2 tsp vanilla


  • 10 oz. frozen raspberries, thawed
  • 1/2 cup sugar


Melt 6 oz of white chocolate in a double boiler over hot water, stirring frequently. Pour melted white chocolate evenly over crust. Refrigerate until hardened. Place a rack in the center of oven and preheat to 325 degrees. Combine the cream cheese, cream, eggs, butter and vanilla. Melt remaining white chocolate. Add to cream cheese mixture and stir. Pour the cream cheese mix into the crust over hardened white chocolate and bake for 15 minutes. Cover loosely with aluminum foil. Bake 55 minutes longer. The cheesecake will still jiggle when the oven rack is moved. Open the oven door, turn off the heat and allow to cool for 30 minutes, before moving. Transfer pan to wire rack and cool completely. Refrigerate at least 1 hour before serving. Sauce: Combine raspberries and sugar. Slice and serve with raspberry sauce.