White Chocolate Raspberry Cheesecake

For an 8 (or small) inch spring form pan:
1 small bag of brownie mix, prepared as directed on bag. Spray spring form pan with Pam or other non stick spray, put brownie batter in bottom.
For a 9 inch (or large) spring form pan OR a square springform pan, use one large family size box of brownie mix, prepared as directed on box. Put in bottom of sprayed pan.
Filling Ingredients for small pan:
3 bricks of cream cheese (no low fat here, use the real stuff, and either let it sit out for a long time, or heat in microwave till very soft)
1 can sweetened condensed milk
1 tsp. vanilla
1-2 TBS. corn starch
1 to 1.5 cups of white chocolate chips
1-2 TBS. milk
3 eggs
1 Jar Seedless Raspberry Jelly
2 tsp.- 1TBS. light Karo syrup
2 eggs
Filling Ingredients for large pan:
4 bricks of cream cheese (very soft)
2 cans sweetened condensed milk
2 tsp. vanilla
2-3 TBS. corn starch
1 Bag (2 cups) white chocolate chips
2-3 TBS milk
3 eggs
1 Jar Seedless Raspberry Jelly
1-2 TBS. light Karo syrup
Get cream cheese very soft (warm is great too). I like to put the bricks in the microwave on defrost for 3-5 min. They need to be VERY soft. Place in a large bowl, and with an electric mixer, beat cream cheese before adding in any other ingredients. You want the bumps out and for it to look really smooth. Add in sweetened condensed milk and vanilla, mix again scraping sides as you go. Add in corn starch, and mix. In a microwave safe bowl, add in white chocolate and milk. Begin melting the white chocolate. I like to melt them on half power for a min., stir, min., stir, till it's smooth and all melted. Add chocolate mixture to the cream cheese batter. Add in eggs and beat till eggs are filly mixed in. Don't over beat. Too many bubbles in the cake results in them popping and your cheesecake falling. Pour mixture into spring form pan, on top on unbaked brownies. In another bowl, heat jelly with Karo syrup (half a jar for small pan, 3/4 or whole for large) in microwave till it's smooth and makes a good syrup. Poor over cake batter and cut in. It looks messy, but bakes nicley.
When I bake a cheesecake it's a long process. I've found that this process works best, but it's time consuming.
Bake at 350 degrees for 20 to 25 min. The eggs will just be starting to rise. Turn your oven down to 200 degrees and continue cooking for 1.5 to 2 hours depending on the size of your cheesecake. This will slow bake the cake, and keep it from cracking and deflating. The cake is done when the top is hard, but middle still looks jelly like. It'll turn a nice toasted almond color on top. Turn off oven, and leave in for another 1 hour. Yes, do it!!! This keeps it from deflating as well. Take out after hour, and use a knife to cut around the edges. Hopefully, the cheesecake is only touching in a couple of places. Leave out at room temp for 2-3 hours or until it has cooled completely. Do not cover the cheesecake during this or next step. Once cool, place in refrigerator. After the cheesecake has become cool, you may cover it, but it's not necessary. Leave in fridge overnight.
Decorations:
small pan
1 cup white chocolate chips
2 tsp. milk
quarter to a half a jar of Seedless raspberry jelly
1 - 1.5 TBS. Light Karo syrup
fresh raspberries
Large pan:
1.5 cups white chocolate chips
1 TBS. milk
half a jar of seedless raspberry jelly
2 TBS Light Karo syrup
fresh raspberries
Wash and dry fresh raspberries. Place on top of cooled cheesecake. Melt white chocolate with milk till it's able to be poured. Decoratively poor over top, reserve a bit though. Melt jelly with syrup till it forms a nice pourable syrup. Decoratively poor over top of raspberries and white chocolate. Finish off with chocolate. Cool, and eat.