White Chocolate Raspberry Cheesecake

Serves 1

prepPreheat oven to 350°F / 175°C, rack just below center
prepGrease sides of 9-inch springform pan above crust after baking
8 tablespoons / 115 g butter, unsalted, melted	Mix, press & bake crust		Spread filling on crust, bake 300°F / 150°C, 60–70 min	Cool, chill 8–36 hrs	Spread topping, chill 1 hr, top with berries
2 cups / 200 g graham cracker crumbs
1/3 cup / 65 g sugar
2 bars (8 oz / 225 g) Ghirardelli Classic White Baking Bar	Melt white chocolate	Stir in melted chocolate
1/3 cup / 80 ml boiling water
4 packages (2 lbs / 900 g) cream cheese, room temperature	Beat cream cheese smooth
3/4 cup / 150 g sugar	Beat in sugar, vanilla, salt
1 tablespoon vanilla extract
1/4 teaspoon salt
3 large eggs, room temperature	Beat in eggs one at a time
2 2/3 cups / 320 g fresh raspberries, pureed	Simmer raspberry purée & cornstarch, 1.5–2 min
1/4 cup / 50 g sugar
2 teaspoons cornstarch
2 2/3 cups / 320 g fresh raspberries, whole (optional)

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