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Heat oven to 325 Degrees F
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In a small bowl, mix together crumbs, 2 tbsp sugar, and butter. Press onto bottom of a 9-inch springform pan and slightly up the sides with the bottom of a spoon.
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Bake crust for 10 mins. Remove and let cool.
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In a large mixing bowl, beat cream cheese, remaining sugar (1/2 cup) and vanilla on medium until well blended.
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Melt chocolate and add to the cream cheese mixture. Mix well.
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One at a time, add eggs, and beat on a low setting until blended (don't overdo the blending here).
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Pour over crust.
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Completely wrap bottom and sides of pan with foil, allowing foil to come up the sides of the pan.
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Place foil wrapped pan into a roasting pan or another oven safe dish with 1/2 inch water at the bottom.
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Bake for 1 hour to 1 hour 15 mins or until center is almost set (should have a slightly jiggle).
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Turn off oven and allow cheesecake to remain inside oven for 30-45 mins.
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Remove pan from water bath and foil.
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Using a butter knife or metal spatula, run along the rim of the pan gently to loosen cake.
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Let cool for 30 mins before removing rim of springform pan.
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Let cool to touch and then refrigerate overnight or at least 4 hours.
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Top with raspberries and additional melted white chocolate if desired.
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Store any leftovers in fridge or freezer.