Ingredients

• 1/4 cup unsalted butter
• 8 ounces ginger snaps, crushed
• 1/2 cup chopped pecans or 1/2 cup walnuts
• 1 1/4 cups mascarpone cheese
• 3/4 cup ricotta cheese
• 2 eggs, beaten
• 3 tablespoons sugar
• 9 ounces white chocolate, chopped into small pieces
• 1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries
• 1/2 cup mascarpone cheese
• 1/3 cup ricotta cheese
• white chocolate, curls for garnish
• fresh raspberry (to garnish)

Instructions

1. Preheat oven to 300F.

2. Melt the buttr in a saucepan, then stir in the crushed cookies and nuts.

3. Press into the base of a 9-inch springform pan.

4. Spread evenly To make the filling: using a wooden spoon, beat the mascarpone and ricotta in a large mixing bowl, then beat in the egg, a little at a time.

5. Add the sugar.

6. Beat until the sugar has dissolved, and the mixture is smooth and creamy Melt the white chocolate gently in a heat proof bowl over a saucepan on simmering water (double boiler).

7. Stir into the cheese mixture.

8. Add the fresh or frozen raspberries and mix lightly Pour into the prepared pan and spread out evenly, then bake for about 1 hour or until just set.

9. Switch off the oven, but do not remove the cheesecake.

10. Let it cool until completely set Remove the cheesecake from the oven after setting and remove the sides of the pan and carefully lift the cheesecake onto a servng plate.

11. Make the topping by mixing together the marscarpone and ricotta cheese in a bowl and spreading it over the top of the cheesecake.

12. Decorate with the white chocolate curls and the fresh raspberries.