Icebox Raspberry Cheesecake adapted from Cook's Country

I used the same filling (sort-of) recipe as Icebox Oreo Cheesecake

COOKIE CRUST

1 Package of Newman's Own Chocolate ABC cookies

8 TBL Unsalted Butter, melted

CHEESECAKE FILLING

1 C. Half-n-Half (Divided 3/4 C. and 1/4 C.)

4 Large Egg Yolks

1/4 C. Cake Flour

8 Oz. White Chocolate, Chopped (I use Green & Blacks Organic White Chocolate)
2 lbs. Cream Cheese, cut into 1-inch chucks and softened

1/2 C. Confectioners' sugar

2 tsp.Vanilla Extract

1/8 tsp Salt

1 1/2 Pints Fresh Raspberries

1. For the chocolate cookie crust:

Process cookies in food processor until finely ground. Mix cookie crumbs and melted butter together. Line the 9x13 pan with waxed paper.

Press cookie mixture evenly into bottom and sides of a 9x13 pan (using and offset knife or a cake spatula is very handy for this). Refrigerate until set, at least 1 hour or up to 2 days.

2. For the Cheesecake filling: Heat 3/4 C. milk in medium saucepan over medium heat until simmering. Meanwhile, whisk yolks, flour, and remaining milk in large bowl until smooth. Slowly whisk hot milk into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1-2 minutes. Off heat, whisk in white chocolate until melted. Transfer pudding to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 1 hour or up to 2 days.

3. With electric mixer on medium-high speed, beat cream cheese, sugar, vanilla, and salt until light and fluffy, about 2 minutes. Reduce speed to medium-low and mix in chilled pudding until just combined, about 30 seconds. Gently turn in raspberries until evenly disbursed.

Pour Cheesecake filling over cookie crust and use a cake spatula (offset knife) to smooth the filling out evenly.

Refrigerate until set, at least 6 hours. Remove sides of pan and serve! Cheesecake can be wrapped in plastic and refrigerated for up to 3 days.