White Chocolate Raspberry Cheesecake

My friend had her birthday last weekend. I promised her that I'll make her a cake, and she requested for a raspberry cheesecake. I searched around the internet, and found that there are not many raspberry cheesecake recipe, especially the non-baked types. So, I thought that this is a good chance for me to try baking a cheesecake and decided on baking this White Chocolate Raspberry Cheesecake.

The recipe can be found very easily on the internet. I first saw it on All Recipes. I didn't follow the recipe fully, as I used what I have in my kitchen. The cake was really good....! Everyone at the party was full of praises for it. The cake is smooth and rich. So for all cheesecake lovers out there, do give this a try!
When I first baked it, it came out brown and wobbly in the centre. As I've not had experience baking a cheesecake before, I was a bit worried, and I put it back again in the oven. The cake came out cracked and was still wobbly. I decided to leave it and when cooled, I put it back into the fridge. The next day when I checked, it was all firmed up! Hhhmmm.....next time, I'll probably just put it in the fridge to see if it firms up properly.

White Chocolate Raspberry Cheesecake
Ingredients:
120g milk chocolate digestive biscuit, crushed
50g butter
1 packet (about 350g) frozen raspberry
2 tsp cornstarch
1/2 cup water
130g white chocolate
1/2 cup single cream
600g cream cheese
1/2 cup + 2 tbsp castor sugar
3 eggs
1 tsp vanilla extract

Methods:
1. Mix crushed biscuits with melted butter. Press the mixture ubti a 9-inch springform pan.
2. In a saucepan, boil raspberries, 2 tbsp sugar, cornstartch and water. Continue boiling until the sauce is thick. Strain through to remove seeds.
3. Preheat oven to 165C.
4. Melt white chocolate and single cream over barely simmering water. Becareful not to burn it.
5. Cream the cheese and sugar until smooth. Beat in one eggs at a time.
6. Add in vanilla extract and melted chocolate mixture.
7. Pour half the batter over the crust. Spoon 4 tbsp (more if you prefer) raspberry sauce over the batter.
8. Pour the remaining cheesecake into the pan. Spoon another 4 tbsp sauce over the top. Swirl the batter to create marbled effect.
9. Bake for 55-60mins, or until filling is set (I couldn't get it to set!).
10. Cool, and then cover and put in the fridge for at least 8 hours.
11. Serve with the raspberry sauce.