Heavenly White Chocolate and Raspberry Cheesecake Recipe

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
Pour in the melted butter and stir until the mixture resembles wet sand.
Press the crust mixture into the bottom of the prepared pan, ensuring it’s even. Bake for 10-12 minutes, or until lightly golden. Let it cool while you prepare the cheesecake filling.

In a microwave-safe bowl, melt the chopped white chocolate in 20-30 second intervals, stirring each time until smooth and fully melted. Set aside to cool slightly.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add the sour cream and granulated sugar, and continue mixing until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour in the melted white chocolate and mix until smooth and fully incorporated.

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake for 50-60 minutes, or until the center is almost set but slightly jiggly. You can check by gently shaking the pan; the cheesecake should have a slight wobble in the middle.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This helps prevent cracking.
After 1 hour, remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight, to fully set.

In a small saucepan, combine the raspberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices (about 5 minutes).
If you want a thicker topping, mix the cornstarch with 1 tablespoon of cold water to create a slurry, then stir it into the raspberry mixture. Let it simmer for 2-3 more minutes until thickened.
Remove from heat and let the raspberry sauce cool to room temperature. If you prefer a smoother sauce, you can strain the mixture to remove the seeds.

Once the cheesecake has fully chilled and set, carefully remove it from the springform pan.
Spoon the raspberry topping over the cheesecake just before serving, or drizzle it in a decorative pattern.

Slice the cheesecake and serve it chilled. Garnish with fresh raspberries or white chocolate shavings for an extra touch of elegance.