Ingredients:
- Three 8oz packages of cream cheese, softened
- One 12oz package of white chocolate chips
- One 10oz package of shortbread cookies
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons butter
- 1/2 cup granulated sugar
- 1 pint of raspberries
- Lemon Juice
Instructions:
- Set aside about 10 raspberries for garnish before putting the remaining raspberries into a saucepan with lemon juice and a 1/4 cup of the granulated sugar. Bring the mixture to a boil and then simmer for about 2 minutes, then strain out the seeds and set aside.
- Put the cookies, butter, and 1/3 cup of white chocolate chips into a food processor and pulse until finely combined. Press the mixture into the bottom and sides of a 9 inch deep dish pie pan and then put in refrigerator while you make the filling.
- Next, melt the chocolate chips in a microwave, making sure to set aside about 1 tablespoon of them for garnish. Let cool.
- Add the cream cheese, vanilla, powdered sugar, and melted chocolate into a mixer and beat until it is well incorporated. Then add the cooled raspberry puree into the mixture and beat to incorporate.
- Spread the mixture into the crust and garnish with the remaining raspberries. Let it cool in a refrigerator for about 2 hours, then serve!
