Raspberry White Chocolate Cheesecake

What You Need:

Crust:

1/4 cup margarine, melted
1 and 1/2 cup graham wafer baking crumbs

Filling:

2 8-ounce pkgs cream cheese
1 cup cool whip
1 pkg (225 grams) white chocolate chips, melted

Topping:

400 grams frozen raspberries
1/2 cup sugar or splenda

What You Need To Do:

Melt margarine in saucepan. Add graham crumbs, Mix together to form a crust. Spread in bottom of greased pie plate.

Beat together cream cheese and cool whip. Melt white chocolate chips in double boiler. I use a stainless steel bowl on top of a saucepan of boiling water. When cooled, add to cream cheese mixture. Spoon filling on top of crust and spread evenly.

In small saucepan, heat raspberries and sugar until well combined. Cool. Spoon on top of sliced cheesecake.