Double Chocolate Ganache and Raspberry Cheesecake

Topping:
4 oz baking milk chocolate
1/4 cup heavy whipping cream
4 oz baking white chocolate
1/4 cup heavy whipping cream
6 oz fresh raspberries

Instructions

Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.

Spread raspberries over the bottom, evenly. Press on then berries very gently to fold them but not squish them.
In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
Add corn starch and sugar and mix until combined.
Beat in egg until well incorporated.

Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
Transfer batter into the spring form and spread it evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
Place roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.

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