Bob's White Chocolate Raspberry Cheesecake

This is my all time favorite Bob recipe! He is a genius!

Crust:

1 1/4 c. Famous chocolate cookies crushed

1/4 c. sugar

1/3 c. butter, melted

Filling:

3 pkgs. ( 8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

2 tsp. vanilla

2 c. white chocolate chips, melted and slightly cooled

4 eggs

Topping:

1 pkg. (12 ounces) frozen raspberries

1 TBS sugar

1 TBS water

1TBS cornstarch

Combine crust ingredients and press into greased 9" springform pan, bake at 325 degrees for 10 min. allow to cool.

In mixing bowl beat cream cheese, milk and vanilla until smooth. Add melted white chocolate until blended. Add eggs slowly one at a time just until combined. Pour over crust and put pan on a baking sheet, and bake at 325 degrees for 40-45 min or until center is not quite set. Allow to cool on wire rack for an hour, then with butter knife run along edges of pan. While cooling add all ingredients for topping in saucepan and cook until raspberries have broken apart and starting to thicken up. Let cool down then pour over cheesecake and cover and let refrigerate overnight.  If you don't have a springform pan, you can use a round cake pan, however it will be harder to get out, and the first piece will look mangled, and the cake pans aren't as deep as the springform so you will have some batter leftover, I use muffin tins and make mini cheesecakes, and do the same thing as you would for the big ones just spray it well if you don't have paper cups. and bake for 30 min then check it and pull out when not quite set in center follow the rest of directions. I did this for Christmas, and had the mini ones too, it's really awesome, although I did get one comment from someone that he likes cheesecake factory better, but you can't please everyone.