• Preheat oven to 350℉

Prepare the Springform Pan

• Cover the base of the springform pan (lip-side down) with parchment paper, leaving paper hanging over on all sides. Attach sides of pan, leaving the excess parchment paper extended outside the pan.
• Cut two pieces of heavy duty foil slightly larger than the pan. Wrap the pan with the first piece of foil. Repeat with the second piece of foil. The foil should completely cover the bottom of the pan and reach up the sides almost to the top. Press the foil snug over the pan.

Prepare the Crust

• Place graham crackers in a food processor and pulse until finely crushed (if a food processor is not available, place in a double zip lock bag, remove all of the air, and roll with a rolling pin until finely crushed.
• Place crushed graham crackers in a bowl and add 8 tbsp melted butter. Mix with a fork until blended.
• Press the graham cracker mixture into a solid layer on the bottom of the pan and at least half way up the sides.
• Set the pan on a baking sheet and bake the crust at 350℉ for 13-15 minutes until lightly goldened.
• Remove from the oven and allow to cool while preparing the cheesecake.

Prepare the filling

• Place the chopped white chocolate is a medium bowl
• Pour boiling water over the white chocolate and stir until all of the chocolate is melted and the mixture is smooth
• Set aside
• Mix the softened cream cheese with the sugar on low for about 3 minutes, scraping the sides and bottom of the bowl often.

  The mixture should be velvety smooth. If lumps remain, continue mixing on low for another minute or until smooth.

  If the cream cheese has not fully softened before mixing with the sugar, it could become lumpy. It is important that it is smooth before continuing.
• Add the vanilla and salt. Mix for an additional minute
• While mixing, slowly add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl often.
• Slowly add the cooled white chocolate while stirring by hand or mixing on the lowest setting, scraping the sides and bottom of the bowl. Mix only until the chocolate is fully incorporated into the filling.

Fill the Crust and Bake

• Slowly pour the prepared filling into the cooled crust
• Place the filled springform pan in a roasting pan or jelly roll pan with sides at least one inch.
• Put the pan in the oven and pour boiling (or very hot) water around the springform pan
• Bake at 300℉ for 70 minutes
• At time, gently wiggle the pan. The cake should jiggle slightly in the middle, but not look too soft. If the middle looks under done, bake another 5 minutes. If the middle looks completely set, it may be overbaked and could crumble when sliced (it will still taste incredible!)

  Turn off the oven, crack the door and let the cake cool for another hour.
• Remove the cake from the water bath and cool for 1-2 hours on the counter and the move to the refrigerator for 8 hours or more (overnight for best flavor and texture)

Prepare the Cake for Topping

• When the cake has fully cooled, unclasp the sides of the pan. If the sides separate easily, simply lift off. If some of the crust is sticking, run a knife around the edge before lifting off.
• Carefully, remove the base and the parchment paper and place your cake on its serving dish.

Raspberry Coulis

• Puree the raspberries and sugar together in a blender or food processor
• Strain the puree through a fine mesh strainer to remove the seeds. Press the solids through the strainer to extract as much puree as possible.
• You should have approximately one cup of puree. If you didn't get enough puree, you can add water to make one cup
• Place one cup of raspberry puree into a small pan (non-reactive) and stir in the cornstarch using a whisk or fork.
• Stirring constantly, heat the mixture on medium high heat until the puree has thickened and lightened in color.
• Spread the hot raspberry coulis onto the completely cooled cake. Stop at the edges or let some drip down the sides for decoration

Garnish and Serving

• Garnish with cleaned, fresh raspberries. If desired, sprinkle with granulated sugar or add shaved white chocolate before serving.