White Chocolate Raspberry Cheesecake

Absolutely delicious, and very decadent- definitely comparable to the best cheesecakes out there. This was my daughter's birthday cake (her choice) so I did add some cream to the top, and decorated it with fresh raspberries, but it didn't really need either of these to be fantastic! Worth the effort if you're a cheesecake lover. I made this with a few of the adaptations suggested by the comments on the recipe page: I doubled the cookie crust, which was a good decision, because it meant I had a good solid base. I brought all ingredients to room temperature before mixing, cooked it in the oven with a water bath (still jiggling, but in one piece not like jello), and left it to cool in the oven with the door cracked. I used parchment under the cookie crust for easy removal, and wrapped the pan with foil to prevent leaks/water getting in. The result was a lovely firm cheesecake with no cracking, a creamy texture, and a rich flavour.