Cheesecake with White Chocolate and Raspberry Sauces 1 (12 ounce) package frozen raspberries 1 tablespoon lemon juice 1/2 cup sugar 1/3 cup heavy cream 4 (1 ounce) squares white chocolate, finely chopped 1 (17to 18 ounce) package frozen plain cheesecake, thawed In saucepan, combine raspberries, lemon juice and sugar. Cook over medium heat, stirring occasionally, for 5 minutes, or until raspberries thaw. Increase heat to high. Bring to a boil. Cook, stirring frequently, for 8 minutes, or until liquid reduces and thickens slightly. Press mixture through strainer to remove seeds, discarding solids. Chill liquid for 25 minutes, or until cooled. In saucepan, bring cream to a simmer over medium-high heat. Remove from heat. Stir in chocolate. Let stand for 2 minutes. Whisk until smooth. Let stand for 25 minutes, or until cooled to room temperature. Pour 1/4 cup chocolate sauce over cheesecake to cover top of cake. Transfer cooled raspberry sauce to plastic resealable bag with corner snipped. Pipe concentric circles of sauce onto top of cake. Drag toothpick through lines to create decorative pattern. Serve slices with remaining chocolate and raspberry sauce.