Reduce the oven temperature to 325°F. Prepare the water bath by placing a folded towel in the bottom of a large roasting pan or baking dish (make sure the springform pan fits in there comfortably with space on all sides).
Place the white chocolate chips in a medium, heat proof bowl.
11 ounces white chocolate chips
Place the heavy cream in a microwave safe bowl and heat in 30 second increments, stirring in between, until cream is steaming but not boiling. (You can also do this in a small saucepan over low heat.)
¾ cup heavy cream
Pour the hot heavy cream over the white chocolate chips. Stir gently and let sit for 5 minutes. Whisk slowly until the mixture is smooth and lump free.
In a large mixing bowl or the bowl of a stand mixer, beat the cream cheese until smooth and creamy, scraping down the sides and bottom of the bowl as needed. Add powdered sugar and beat in on low speed until fully combined, scraping the sides and bottom of the bowl often.
24 ounces cream cheese, ¾ cup powdered sugar
Add the sour cream and mix until combined.
½ cup sour cream
Slowly add the white chocolate mixture to the cream cheese mixture, beating on low until combined.
Add in the eggs, one a time, beating on low speed, just until combined. Do not over beat.
3 large eggs
Wrap the springform pan in 2 layers of heavy duty aluminum foil to prevent water from getting in. I like to use the wide aluminum for extra protection.
Transfer half of the cheesecake mixture onto the cooled crust and use an offset spatula to create an even layer. Tap the pan – gently – several times on the counter to pop any air bubbles.
Drizzle about ¼ cup of the cooled raspberry sauce on top of the cheesecake mixture and swirl using a figure-eight pattern with a butter knife.
Spoon the remaining cheesecake filling on top of the raspberry sauce and use an offset spatula to create an even layer. Tap the pan – gently – several times on the counter to pop any air bubbles.
Drizzle on ¼ cup more of the raspberry sauce and swirl with a butter knife.
Carefully place the springform pan on the folded towel in the roasting pan and place in the oven on the middle rack. Once the pan is in the oven, carefully pour the hot water into the baking pan, away from the cheesecake, until it reaches about the middle of the springform pan, at least 1 to 2 inches. (This water bath ensures that the cheesecake bakes evenly and helps reduce the possibility of cracking.)
Bake for 75 to 90 minutes or until the cheesecake has just a slight jiggle in the middle when the springform pan is moved. Start checking every three minutes after 75 minutes has passed. The cheesecake should reach 150°F when measured with a digital thermometer. If the cheesecake begins to crack, turn off the oven.
Turn off the oven, crack open the door and leave the cheesecake in the oven for 60 minutes. It will continue to cook while the oven cools.
Transfer the cheesecake to a cooling rack and let it set at room temperature for 60 minutes.
Cover with plastic wrap and chill in the refrigerator overnight (or for a minimum of 4 hours).
When ready to serve, carefully remove the cheesecake from the springform pan. Garnish with remaining raspberry sauce, whipped cream and/or fresh raspberries. Slice, serve and enjoy!
fresh raspberries, whipped cream
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