Directions 1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.

Press mixture into the bottom of a 9 inch springform pan. 2. In a saucepan, combine raspberries, 2 tablespoons sugar, 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. 3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. 4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. 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. 5. 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.

White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs 3 tablespoons white sugar 1/4 cup butter, melted 1 (10 ounce) package frozen raspberries 2 tablespoons white sugar 2 teaspoons cornstarch 1/2 cup water 2 cups white chocolate chips 1/2 cup half-and-half cream 3 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 3 eggs 1 teaspoon vanilla extract

Ghirardelli Chocolate Raspberry Cheesecake Hearts Crust:

1 1/2 cups chocolate graham cracker crumbs

Directions 1. Preheat over to 325 degrees F (165 degrees C). 2. CRUST: In a microwave safe bowl, melt the butter. Add the chocolate graham crackers, ground almonds, and sugar and mix until combined. Press mixture into the bottom of a 9-inch springform pan and set aside. 3. PUREE: In a saucepan, combine raspberries and sugar. Bring to boil, and continue boiling 3-5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds and set aside. 4. CHEESECAKE: In a small pot over low heat, bring the whipping cream to just boiling. Remove from heat and add the chocolate chips. Set aside for 5 minutes and then stir until smooth. 5. In a large bowl, mix together cream cheese and 3/4 cup sugar until smooth. Beat in eggs, one at a time. Remove approximately 1 1/2 cup of this batter and place into a smaller bowl and add 1/2 cup raspberry puree. Blend until combined. Add the melted chocolate to the remaining batter and mix until combined. Pour the chocolate cheesecake batter into the pan. Very carefully layer the raspberry cheesecake mixture on top of the chocolate mixture. Bake for 60 to 75 minutes, or until filling is set. Cool in pan, then cover with plastic wrap and refrigerate until cold before removing from pan.

1/2 cup ground almonds 4 tablespoons white sugar 3/4 cup butter, melted Cheesecake:
4 (8 ounce) packages cream cheese, softened

3/4 cup white sugar 4 eggs Raspberry puree (recipe below) 2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips 1/2 cup heavy cream Raspberry puree: 1 (10 ounce) package frozen raspberries 4 tablespoons white sugar Chocolate Ganache (optional): 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips 1/2 cup heavy cream Additional Garnishes (optional): Fresh raspberries 8 ounces white chocolate, melted for drizzling Check All Add to Shopping List

Crust: 1 1/2 cups chocolate graham cracker crumbs 1/2 cup ground almonds 4 tablespoons white sugar 3/4 cup butter, melted

Cheesecake: 4 (8 ounce) packages cream cheese, softened 3/4 cup white sugar 4 eggs Raspberry puree (recipe below) 2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips 1/2 cup heavy cream Raspberry puree: 1 (10 ounce) package frozen raspberries 4 tablespoons white sugar Chocolate Ganache (optional): 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips 1/2 cup heavy cream Additional Garnishes (optional): Fresh raspberries 8 ounces white chocolate, melted for drizzling INGREDIENTS;: To make the pies, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife. 6cups all-purpose flour 4 tablespoons granulated sugar 1/2 teaspoon salt 1 cup shortening 2 eggs, beaten 2 cups buttermilk, more if needed Apple pie filling, canned Cherry pie filling, canned Powdered sugar, for sprinkling

Directions : To make the pastry, mix together the flour, granulated sugar and salt. Cut in 1/2 cup of the shortening until the mixture resembles coarse crumbs. Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed. Form it into a ball and refrigerate for at least an hour.

BY: Maricar D. Gloria III-Tanzanite Project In T.L.E.