White Chocolate Wildberry Cheesecake

Preheat the oven to 325*.

Begin by mixing together the cookie crumbs, sugar, and butter in a medium bowl. Next, press it into the bottom of a 9 inch springform pan or pie pan to create the crust.

In a saucepan, mix the frozen berries, sugar, cornstarch, and water. Let this heat to a rolling boil and stir for 5-10 minutes until sauce is formed. At this point I strained some of the sauce out from the berries. I did leave the seeds; however, you can use a mesh strainer to separate out the seeds.

You will need 6 Tbsp of the sauce to use in the cheesecake, then I set aside the remaining berries and sauce to use as a topping later.

Heat another medium saucepan to medium heat and pour in the chocolate chips and skim milk, continue stirring this until it's smooth consistency.

In a large bowl or using a stand mixer, mix the cream cheese and sugar. Then, add in 1 egg at a time. Once all eggs are added, pour in the white chocolate and the vanilla. Continue mixing until thoroughly combined.

Pour 1/2 of the mixture over then crust, then add in 3 tbsp of the wildberry sauce. Repeat these steps a second time using the remaining mixture and sauce.

Using a knife swirl the batter.

Bake this for 60 minutes until it is set. Let it cool, then chill in fridge for at least 8 hours.

Before serving top the remaining berries and sauce over the cheesecake and serve.