White chocolate cheesecake with raspberries.

A splash of summer in march? Why not! Celebrate your life with this amazing and easy to make cheesecake.

600 grams softened cream cheese
250 grams sour cream (room temperature)
300 grams white chocolate (melted)
3 eggs
2 teaspoons of pure vanilla bean paste
300 grams fresh rasberries
300 grams wholewheat butter biscuits
180 grams melted butter
Pinch of cinnamon

Using a food processor pulse the biscuits, cinnamon, and butter together. Prepare your springform pan and gently press down on the crumbs using your fingers until the crumbs are a nice even layer at the bottom of the pan.
Using a stand mixer, combine the creamcheese and sour cream until they are well combined. Add the vanilla extract, and one by one all the eggs. At the very end, add the melted white chocolate (it has to be cool). Add 150 grams of rasberries and combine it all well. Pour the butter into a spingform and bake it for about 70-75 mins on 135 degrees Celzius. Turn off the heat and let it cool in the oven;this gentle cooling will help prevent the surface of the cheesecake from cracking. At the very end, use chocolate swirls and the rest of raspberries to create a nice final touch on the top of the cheescake. Enjoy!