Ingredients
Equipment
Method
Directions
- Preheat your oven to 325°F (160°C) and grease your springform pan.
- Combine graham cracker crumbs with melted butter and press into the bottom of the prepared springform pan.
- Melt white chocolate chips in the microwave using short bursts and stirring until smooth.
- Beat cream cheese and granulated sugar until fluffy, then add eggs one by one, mixing well.
- Stir in melted white chocolate, sour cream, and vanilla extract until well combined.
- Fold in half of the fresh raspberries and pour the filling over the crust, topping with remaining raspberries.
- Bake for 60-70 minutes until slightly jiggly in the center, then cool at room temperature and refrigerate for at least 4 hours.
Nutrition
Notes
Optional: Garnish with additional fresh raspberries before serving.
