Ingredients

•  2 ½ cups frozen raspberries
•  2 teaspoons cornstarch
•  1 ½ cups graham cracker crumbs
•  3 tablespoons granulated sugar
•  4 tablespoons butter, melted
•  24 ounce cream cheese, room temperature
•  1 cup granulated sugar
•  ⅓ cup raspberry Greek yogurt (or regular Greek yogurt)
•  1 teaspoon pure vanilla extract
•  3 large eggs, at room temperature
•  1 ½ cups white chocolate chips
•  2 tablespoons raspberry puree
•  2 tablespoons heavy cream
•  Fresh raspberries
•  Mint leaves

Instructions

1. Defrost the frozen raspberries. In a blender or food processor, blend the raspberries until smooth and pureed.
2. Strain the puree to remove the seeds.
3. In a small saucepan over medium heat, add the puree and begin to heat. Slowly add the cornstarch while stirring continuously.
4. Continue to cook until the cornstarch is completely incorporated and the mixture begins to thicken.
5. Transfer to a small bowl and allow to cool in the refrigerator while making the crust.