White Chocolate Cheesecake Shooters

 I had one more container of raspberries to use in my refrigerator and this dessert is what I came up with to use them for.  These little shot glasses are the perfect, guilt-free amount of this incredibly rich dessert.  I wouldn't classify it as "easy" just because of the sink full of dishes the making of it created, but it was certainly not difficult!

White Chocolate Cheesecake Shooters  (makes 12)
Crust:
5 graham crackers (the big ones)
2 Tbsp. melted butter
1 Tbsp. sugar
Raspberry Filling:
1 -12 ounce container raspberries
1 cup sugar
1/2 cup water
White Chocolate Cheesecake:
1 envelope unflavored gelatin
2/3 cup water
1 -8 ounce brick of cream cheese, softened
35 white chocolate (vanilla) melting drops (4 ounces)
1 tsp vanilla
1 can (14 ounces) sweetened condensed milk
1 cup (1/2 pint) heavy whipping cream
        Raspberry filling:
In a saucepan combine the raspberries, 1 cup sugar and 1/2 cup water.  Bring to a boil over medium heat.  Turn to low and simmer for 25 minutes.  Remove from heat and let cool completely.
        Crust:
In a ziploc bag crush the graham crackers very finely with a rolling pin.  Add the melted 2 Tbsp. butter and 1 Tbsp. sugar and mix well.  Spoon 3 tsp. into each shot glass and press down firmly. (I used an ice cream scoop handle that was the same size as the bottom of my glasses.)
        White Chocolate Cheesecake:
In a small saucepan srpinkle the unflavored gelatin.  Pour the 2/3 cup water over the top and let it sit for 1 minute.  Place the pan over low heat and stir it until the gelatin completely dissolves.  Remove from heat.  In a double boiler melt the white chocolate drops over low heat, stirring constantly.  Remove from heat.  In a small mixing bowl beat the whipping cream on high speed until fluffy and soft peaks form, then set aside.  In a large mixing bowl add the cream cheese and melted chocolate drops.  Blend with a mixer until fluffy.  Add the vanilla and gelatin water and mix.  Slowly pour the sweetened condensed milk in while beating on slow to medium speed.    Gently fold in the whipped cream.  Pour the mixture into a gallon sized ziploc bag, cut the corner and squeeze the mixture into the shot glasses on top of the crust until halfway up the glass.  Add about an inch of the cooled raspberry filling.  Fill the rest of the glass up with the cheesecake mixture.  Top with a fresh raspberry and refrigerate at least 3 hours.  This will make 16 shot glass desserts.