2ozwhite chocolategood quality, broken into small pieces
Shortbread cookie crust
Lightly grease the bottom of a 10 inch pie pan. Set aside. In a microwavable safe bowl, melt the butter down until smooth.
In a food processor, pulse down the shortbread cookies to a fine cookie mixture. Transfer cookie mixture to a mixing bowl. Add in brown sugar, vanilla, salt, and melted butter. Fold mixture until crumbs are moistened.
Press mixture in the bottom and sides of the 9 inch pie pan. Refrigerate for 30 minutes.
In a large saucepan, combine the raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly. Bring the mixture to a boil and continue stirring for an additional 2 minutes. Remove from heat and let the mixture cool for 15 minutes.
Add the raspberry filling to the pie crust and put back in the fridge while preparing the cheesecake filling.
In a small bowl, beat the heavy cream on high until stiff peaks form.
In another bowl, add the cream cheese, vanilla, and sugar. Mix on medium until light and fluffy. Fold in the whipped cream and spread mixture over the raspberry layer. Put in the fridge for 1 hour.
White chocolate topping
In a microwavable bowl, add the white chocolate and butter. Heat for 30 second intervals at 50% until mixture is melted. Stir between intervals. Let mixture cool for 5 minutes. Pour over the white chocolate over the filling and put in the fridge for a minimum of 2 hours before serving. Store leftovers in the fridge.
Will last in an airtight container in the fridge for up to one week