Godiva White Chocolate Cheesecake

1 tb Instant espresso granules
1 tb Water
1 lb Cream cheese
2 c Mascarpone cheese
1/3 c Sugar
1 c Godiva Liqueur
4 lg Eggs
9 oz White chocolate; melted
Raspberries, fresh
Mint leaves

Dissolve espresso in water and set aside. In a food processor or mixer, combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso until smooth. Add eggs one at a time, mixing well after each addition. Stir in white chocolate and pour into a 9-inch springform pan. Wrap plastic film around the bottom and sides of the pan and bake in a water bath in a preheated 350-degree oven for 45 minutes. Turn off oven and let cheesecake cool in the oven for 1 hour. Remove to the refrigerator until ready to serve; garnish with fresh raspberries and mint.

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