White Chocolate Raspberry Cheesecake

1 cup oreo cookie crumbs, outsides only
3 Tbsp splenda
1/4 cup country crock + calcium, melted
1 (10 oz) package frozen raspberries
2 Tbsp splenda
2 tsp cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup fat free half-and-half
16 oz fat free cream cheese, softened
8 oz light cream cheese, softened
1/2 cup splenda
2 eggs
1/4 cup all whites egg substitute
1 tsp vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons splenda and melted margarine. Presss mixture into the bottom of a 9 inch springform pan.

In a saucepan, combine raspberries, 2 tablespoons splenda, cornstarch and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheeses and 1/2 cup splenda until smooth. Beat in eggs one at a time, then egg white substitute. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.


Serving Size: 16

Number of Servings: 16

Recipe submitted by SparkPeople user SLJGEMINI75.