Lemon Raspberry Cheesecake Bites

For the crust, process cookies in food processor until crumbs. Mix in melted butter until completely combined (I just pulse a couple of times). Press into bottom of a foil-lined 8inch square baking dish.

Bake crust in a 350ºF oven for 8 minutes. Remove and cool while preparing cheesecake filling.

For the filling, heat heavy cream in a small saucepan over low heat. Add in white chocolate and stir continuously until chips are melted. Remove from heat and set aside.

In a mixer, beat cream cheese with sugar and cornstarch until fluffy. Beat in sour cream, eggs and vanilla extract. Slowly beat in heavy cream mixture.

Pour into prepared crust and bake in a 300ºF oven for 35 minutes. Turn oven off, and let cheesecake remain in oven an additional 20 minutes. Remove and cool completely.

For the topping, spread lemon curd on top of cheesecake, evenly. Refrigerate at least 3 hours.

Cut cheesecake into small bites (I cut off the edges to get a nice, clean bite). Garnish with fresh raspberries, if desired. Enjoy!