White Chocolate Berry

1 1/2 cups chocolate wafer cookies -- crushed (about 25)
3 tablespoons butter or margarine -- melted
12 ounces raspberries, frozen -- thawed
1 tablespoon sugar
1 teaspoon cornstarch
6 ounces white chocolate -- chopped
24 ounces cream cheese -- softened
1/2 cup sugar
3 each eggs

1. Puree and strain raspberries.
   
   
2. Mix crushed wafers and margarine or butter. Press into the bottom of a 9″
   springform pan. Set aside.
   
   
3. Meanwhile, in a small saucepan combine pureed raspberries, sugar, and
   cornstarch, stirring well. Cook and stir over medium heat till thickened
   and bubbly. Cook and stir 2 minutes more. Set aside to cool. Meanwhile
   melt chocolate over low heat, stirring. Set aside to cool.
   
   
4. In a large bowl beat cream cheese and 1/2 cup sugar with electric mixer
   on medium speed till well blended. Add eggs, 1 at a time, beating just
   till combined after each addition. Gradually beat in melted white
   chocolate till blended. Spread over crumb crust. Spoon 1/2 cup of
   raspberry mixture over filling; swirl with a knife to marbleize. Cover
   and chill remaining raspberry sauce; return to room temperature before
   serving.
   
   
5. Bake in a 350°F oven for 35-40 minutes or till center appears set when
   shaken. (Do not overbake.) Cool 15 minutes on a wire rack. Loosen crust
   from sides of pan. Cool 30 minutes more; remove sides of pan. Cool
   completely. Chill at least 4 hours before slicing. Serve with remaining
   raspberry mixture. Makes 12-16 servings.

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