Our White Chocolate Raspberry Cheesecake is made with fresh, real ingredients for the best flavor and rich, creamy texture. It’s the perfect make-ahead dessert for celebrating or taking to a dinner party and even better than the popular Cheesecake Factory version. The best part? No water bath necessary.

White Chocolate Raspberry Cheesecake

Table of Contents
  1. White Chocolate Cheesecake Recipe
  2. Raspberry White Chocolate Cheesecake Ingredients:
  3. How to Make White Chocolate Raspberry Cheesecake
  4. How to Store Raspberry Cheesecake
  5. White Chocolate Raspberry Cheesecake Recipe FAQs
  6. More like this Raspberry Cheesecake Recipe:
  7. White Chocolate Raspberry Cheesecake Recipe

White Chocolate Cheesecake Recipe

We used to love going to the Cheesecake Factory and enjoying a slice of their tall, dense cheesecakes for dessert, but ever since we learned they weren’t made on site but were shipped in frozen then thawed I confess that I have been disillusioned. Then I discovered that I can make cheesecakes at home that are even BETTER than Cheesecake Factory.

If the white chocolate raspberry cheesecake is your favorite flavor, like it is mine, then be prepared to fall head-over-heels in love with this simple cheesecake recipe that doesn’t even need a water bath to turn out fabulous.

White Chocolate Raspberry Cheesecake side view

To me, cheesecake is the best way to finish off a meal! For a quick and easy cheesecake, try our Instant Pot Classic Cheesecake. Or if you love chocolate, maybe our Black Forest Cheesecake is for you. And for something a little extra crunchy, try our Pecan Pie Cheesecake Bars!

slice of White Chocolate Raspberry Cheesecake

Raspberry White Chocolate Cheesecake Ingredients:

Cheesecake Crust Ingredients:

  • Oreo cookies: Crushed Oreo cookies give this cheesecake recipe a crunchy chocolate layer. No need to scrape out the creamy filling before crushing to fine crumbs in a food processor (affiliate link).
  • Butter: Butter holds the crushed cookies together and adds a delicious, rich flavor.

White Chocolate Cheesecake Filling:

  • White chocolate chips: White chocolate chips add the delicious white chocolate flavor to this recipe, as well as a creamy sweetness.
  • Cream: We want a rich cheesecake so we have to add cream! I used two types: regular cream for a neutral richness and to help melt the white chocolate, and sour cream to really bring out that tangy cheesecake taste!
  • Cream cheese: What's a cheesecake without cream cheese? I've done this with both full-fat cream cheese and the reduced fat neufchatel variety. It works with either, but the full-fat cream cheese version is definitely the best.
  • Sugar: Granulated white sugar adds a simple sweetness - a good cheesecake needs to be sweet!
  • Vanilla extract: I love vanilla in cheesecake! I used my homemade vanilla extract for this White Chocolate Raspberry Cheesecake!
  • Eggs: Adding eggs to your cheesecake batter brings all of the ingredients together and helps it to rise properly when it's baking in the oven.

Raspberry Swirl Ingredients:

  • Raspberries: You can use fresh or frozen - whatever you have available.
  • Granulated sugar: To help counter the tartness of the raspberries, and to make the sauce more syrupy, I added white sugar.
  • Cornstarch: Cornstarch helps to thicken the raspberry swirl sauce. It would go everywhere if it was too runny!

White Chocolate Cheesecake Topping Ingredients:

  • White chocolate: Of course! I added more white chocolate by shaving a bar of Ghiradelli white chocolate just to really emphasize that flavor in this white chocolate raspberry cheesecake.
  • Cream: Heavy cream is whipped up to stiff peaks so that the topping holds in place.
  • Sugar: I used powdered this time as I wanted it to be completely smooth and not at all grainy.
  • Vanilla extract: Just a little extra flavor! I think it really complements the white chocolate in the topping.

How to Make White Chocolate Raspberry Cheesecake

  1. Make the crust. Crush the Oreos into fine crumbs in a food processor (affiliate link), then pulse in the butter until the crumbs are moistened. Press the crust into tall a 9X3-inch springform pan using the flat bottom of a glass or measuring cup and going an inch or so up the sides. Bake the crust for 8-10 minutes at 325 degrees F to set it before adding the cheesecake batter.

2. Make the raspberry swirl sauce. Combine raspberries, water, sugar, and cornstarch in a medium saucepan over medium heat. Cook and stir until thickened and boiling, about 5 minutes, and then strain through a wire mesh strainer.

raspberry swirl sauce

3. Mix the cheesecake batter. Next, melt white chocolate chips and heavy cream (or half-and-half would also work) in the microwave in short bursts, stirring frequently until smooth. Beat the softened cream cheese in a large bowl until smooth, and then add the sugar and sour cream. Add eggs, beating on low speed just until combined. Next, beat in melted white chocolate, vanilla, and cream.

4. Put it together. Pour HALF of the batter into the crust. Dollop half of the raspberry sauce (about 3 tablespoons) over the batter and swirl with a skewer or knife. Add remaining batter and then dollop the remaining sauce. Swirl again.

unbaked cheesecake

5. Bake, cool & chill. Bake 60 to 70 minutes with a pan of water on the rack below the cheesecake just until set. Turn off the oven and crack the oven door open. Let the cheesecake cool for 1 hour in the oven before removing. Next, take it out to cool completely and chill it in the fridge.

baked White Chocolate Raspberry Cheesecake
White chocolate cheesecake after baking

6. Whip up the topping. Beat heavy cream, powdered sugar, and vanilla using a hand mixer or in the bowl of a stand mixer fitted with a whisk attachment. Finally, sprinkle the cheesecake with the white chocolate shavings, then pipe the whipped cream in decorative swirls around the edges to finish.

add the topping

How to Store Raspberry Cheesecake

How do I store this White Chocolate Raspberry Cheesecake?

In the refrigerator, this cheesecake will last for up to 5 days. Store it in a container if possible, or carefully covered with aluminum foil.

Can you make cheesecake in advance?

Yes! You can freeze the entire cheesecake whole if you need to make a bunch of cheesecakes in advance. Or slice and freeze individual slices, then wrap in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw completely in the fridge overnight before serving.

White Chocolate Raspberry Cheesecake uncut, side view

White Chocolate Raspberry Cheesecake Recipe FAQs

Is a water bath necessary for cheesecake?

Well, I'm going with a yes and no answer. Does a water bath help the cheesecake cook more evenly so it is less likely to crack on top and to not sink in the middle as much? Absolutely!
Do I make cheesecakes without water baths all the time? Yup. And they are still delicious. The approach I took with this cheesecake is sort of a middle of the road approach where I put a pan of water on the rack below the cheesecake, rather than actually baking the cheesecake in a water bath. It sill creates a more moist oven environment, but doesn't run the risk of water seepage.

Why did my cheesecake crack?

There are three major culprits behind a cheesecake that cracks. First on the list of causes for cracked cheesecakes is overbaking! The cheesecake should just barely be set in the middle. You can also tell by appearance. When it's a golden color on top, it's ready! Just turn the oven off and let it cool for about an hour.
Second is overbeating the filling mixture after adding the eggs. This adds too much air into the batter, which can cause it to crack. Go ahead and beat the cream cheese and sugar until creamy, but once you add the eggs, try not to mix the batter to fast or too long.
Another reason your cheesecake may crack is drafts and temperature changes. Keep the oven door closed while it's baking and try to let the cheesecake cool slowly by turning the oven off and just cracking the door so as not to shock the cheesecake with a drastic temperature change.

cheesecake with extra whipped topping

More like this Raspberry Cheesecake Recipe:

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Stay in the know

White Chocolate Raspberry Cheesecake

4.91 from 101 votes
Amy Nash
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 6 hours
Total Time 7 hours 15 minutes
Course Cake
Cuisine American
Servings 10 -12 servings
This Copycat Cheesecake Factory White Chocolate Raspberry Cheesecake is better than the original! This step-by-step cheesecake recipe is super easy to follow, giving you a fail-proof slice of your favorite treat, made fresh right at home for a fraction of the cost! Perfect for holidays and special occasions, or just because!



  • 26-30 Oreo cookies, finely crushed (about 2 cups)
  • ¼ cup salted butter, melted


  • 1 ½ cups white chocolate chips
  • ½ cup cream or half-and-half
  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • cup sour cream
  • 2 Tablespoons all-purpose flour
  • 2 teaspoon vanilla extract
  • 4 large eggs, room temperature

Raspberry Swirl

  • 12 ounces fresh or frozen raspberries
  • cup water
  • 2 Tablespoons granulated sugar
  • 3 teaspoons cornstarch


  • 2 ounces white chocolate, grated or shaved for sprinkling on top
  • 1 ¼ cups heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract


  • Preheat oven to 325°F.
  • Combine crushed Oreos and melted butter in a bowl and mix until evenly moistened. Press the crumbs into a tall 9X3-inch springform pan to form a crust on the bottom and sides. Bake crust 8-10 minutes.
  • Combine raspberries, water, sugar, and cornstarch in medium saucepan over medium heat. Cook and stir until thickened and boiling, about 5 minutes. Strain through wire mesh strainer.
  • Melt white chocolate chips and cream or half and half in the microwave in short 20-second bursts, stirring between each burst until melted and smooth.
  • Beat cream cheese with an electric mixer until creamy and smooth. Add sugar, sour cream, and flour, mixing well.
  • Add eggs, beating on low speed just until combined.
  • Mix in melted white chocolate and vanilla extract just until combined.
  • Pour half of the cheesecake filling into the crust crust. Dollop half of the raspberry sauce (about 3 tablespoons) over the batter and swirl with a skewer or knife.
  • Add remaining batter and then dollop the remaining sauce. Swirl.
  • Bake 60 to 70 minutes with a pan of water on the rack below the cheesecake until set. Turn off oven and crack the oven door open. Let the cheesecake cool for 1 hour in the oven before removing. Let cool another hour at room temperature. Transfer to the fridge and chill for 3-4 hours until completely set.
  • Beat heavy cream, powdered sugar, and vanilla extract until they reach stiff peaks. Sprinkle the cheesecake with the white chocolate shavings, then pipe the whipped cream in decorative swirls around the edges to finish.


Calories: 978kcal | Carbohydrates: 77g | Protein: 13g | Fat: 71g | Saturated Fat: 40g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 547mg | Potassium: 406mg | Fiber: 3g | Sugar: 62g | Vitamin A: 2137IU | Vitamin C: 9mg | Calcium: 217mg | Iron: 4mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

Share This With the World


Related Recipes

About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Reader questions and reviews

  1. Kelli says:

    When do you add the flour?

    1. Amy says:

      At the same time that you add the sugar and sour cream.

  2. Kate says:

    Did you bake the cheesecake at 325 just like the Oreo crust? My cheesecake was very mushy even after 70 minutes in the oven at 325. 

    1. Tess says:

      I had this same issue. This was WAY too much batter for such a small pan. Either needed to use a bigger pan, or 1 less brick of cream cheese.

    2. Kaitlyn says:

      When you turn the oven off, do not open it for at least an hour or so. Then crack the oven for about an hour, then you can move it to a counter to finish cooling. It needs to very slowly cool and it will continue cooking as it does so.

  3. Candace Larson says:

    This was the perfect dessert for Valentine's Day! I had extra filling so we also made cheesecake cupcakes. Yummy! Great reviews from my kids and the grandparents!

    1. Amy says:

      I'm so glad this one was such a hit!

  4. Tori says:

    It says you can store the cheesecake for up to 5 days. Does this cause the whipped cream topping to separate? If I am not planning on eating the whole cheesecake in one day, should I skip the whipped cream topping? Any tips on working with the whipped cream? 

    1. Amy says:

      Yes, I would just top the slices with whipped cream before serving. Or if you wanted the visual impact of bringing the fully decorated cheesecake to a party or table, you can go ahead and top with the whipped cream, but then I would scrape it off rather than storing it that way unless I know we will be eating this the next day. Usually the whipped cream holds up overnight, but more than a day and it is not as nice. Alternatively, you can make a stabilized whipped cream with unflavored gelatin and that would hold up for a few days in the fridge.

  5. Tori says:

    Will the whipped cream separate if the whole cheesecake is not consumed in one day? How do you prevent this from happening? 

    1. Amy says:

      You could make a stabilized whipped cream or only top the slices with whipped cream as you serve them (which is honestly what I typically do).

  6. Stacy says:

    Amazing recipe.

  7. Val says:

    Not sure what the flour is for? Added it when directed and I just have clumps of flour in the batter. Should you be whisking it or beat it? 
    Step y says to “ Beat in melted white cholate and vanilla. cream and sour cream.” But we already added the cream to the white chocolate and the sour cream says to add at step 4.
    Can you please clarify?

  8. Meredith says:

    My cheesecake pan is 10 inches. Can I still use this recipe?

    1. Amy says:

      Yes, you should be able to make it - it just won't be quite as tall and might take a little less time to bake but it should work just fine!

  9. E. Ryan says:

    It’s in the oven now. Can’t wait to eat it. I agree with Val the recipes says “add cream” twice. It’s already added to the white chocolate chips (which was way too much cream, I only added 1/4 heavy cream). Also, I baked at 350F in a water bath like all cheesecakes I bake. Plan on serving whipped cream and chocolate shavings on each individual slice(that way no need to scrape off the leftovers).

  10. pat hodges says:

    5 stars
    Was perfect for Christmas. Fixing another now for my birthday❤️

  11. Lauren says:

    Baking instructions were unclear and didn't tell what temp to cook the cake at. Batter tasted great (haven't tried the cooked version yet). The cake burned on the edges and didn't cook in the center. The edges rose so fast while baking that they cracked (I think because of the flour) and the center cracked while cooling. Next time I'm leaving out the flour, using a waterbath, cooking on a lower temp, then reducing temp throughout baking.

  12. Many says:

    This is a silly question,but , do you take the white center out of the Oreos when crushing them

    1. Amy says:

      Not silly at all! Leave the white middle in when the Oreos are crushed. It helps with binding.

  13. Michelle Henderson says:

    5 stars
    Oh my goodness!! This recipe blew me away. Cheesecake is an art and something you have to be very careful with. It takes time and you cannot skip steps or rush it. This recipe is perfection. Using the water pan instead of the batter bath is brilliant. My cheesecake came out perfect. I took it to a friend who said it was the best cheesecake she’d ever had. I snagged a piece too to confirm. Wonderful.

  14. Michelle says:

    5 stars
    Made this for the second time today becuase my friends keep asking for it. Wonderful recipe. Will continue to make as long as I’m being asked. Thank you for sharing. This cheesecake is an absolute hit.

  15. Joe says:

    4 stars
    I found it easier to cook the raspberries, sugar, and water, then run it thru a mesh strainer, return it to the saucepan and THEN add the cornstarch. I mix the cornstarch with a little cold water and whish smooth before adding to the berry mixture. Cook, whisking constantly, until thick.

  16. Courtney says:

    5 stars
    I made this amazing cheesecake over the weekend for a birthday party dinner. It was incredible and everyone raved about it. I think it might have been the best cheesecake I’ve ever made! I will be making this again for sure!

  17. James says:

    2 stars
    Tess was right. There is too much batter. My cake pan was overflowing. If anyone reads this, I suggest using 3 blocks of cream cheese instead of 4. I had batter running everywhere. The raspberry sauce makes it larger than the pan.

    1. Amy says:

      I'm curious how tall your springform pan is? I've made this dozens of times and never had an issue with the pan overflowing.

  18. Kim says:

    May be a silly question, but can I use raspberry preserves instead of making the raspberry sauce?

    1. Amy says:

      Absolutely! It won't have quite the same brightness as using fresh or frozen raspberries, but it will work just fine.

  19. Adrienne Kellley says:

    5 stars
    This is the best cheesecake! I followed the directions exactly except I used 2 (large) Lindt white chocolate bars because it was the only white chocolate I could find due to the holiday craziness. I did have a small amount of white chocolate chips on hand so I added fresh raspberries with a white chip inserted in the middle. I meant to snap a picture but forgot and it was gone before I could blink. Many compliments and recipe requests. Will definitely make again.

    1. Amy says:

      I'm so glad it was so well-received!

  20. Katelyn says:

    5 stars
    Perfect dessert to feed 8-10 people easily. I made this for Christmas, it looked and tasted unbelievable. It’s not too sweet yet you can taste the white chocolate and yummy biscuit base. I had kept raspberry sauce to add more dollops on top of the cream, just to reintroduce it as you can’t really taste it throughout the cheesecake. The first time I made this it collapsed because I opened the oven too much, be sure to leave it in the oven with door closed for atleast an hour.

  21. Katie says:

    5 stars
    This was the first cheesecake I ever made and it turned out fabulous! I just left the seeds in the raspberry filling part and did not think about them when we ate the cheesecake. The flavor was great and everyone loved it! I wish I would not have baked it as long, but will remember that for next time!

  22. Chelsy B says:

    5 stars
    Very delicious!! Great recipe!

  23. Pammie says:

    5 stars
    I made this cheesecake for company and it is the best cheesecake I have ever tasted! My husband said it was like something you would buy at a restaurant. I followed the recipe exactly with the exception that I used raspberry pie filling, about half a can. It will definitely be a repeat recipe!

    1. Amy says:

      Oh wow! Thank you! Honestly, sometimes homemade tastes better than restaurants! Good job making it so delicious!

  24. Carol says:

    I agree with others. This is way too much batter for a 9 inch pan. Also, as stated in other comments, the baking temperature is unclear. Please clarify.

  25. Maureen Conway says:

    4 stars
    I made this for Easter and everyone liked it. However, if I were to make it again ,I would double the raspberry swirl. I didnt feel it was enough.

  26. Megan says:

    5 stars
    So delicious and creamy! It took a lot of time and patience but it was well worth the effort. I used my own Graham cracker crust recipe and baked it in a water bath but I followed the rest of the recipe to a t. I’ll definitely be making it again. Thank you for sharing.

    1. Amy says:

      Oh man this is a good one. Definitely well worth the effort! I'm glad it turned out! Wish I could have a bite!

  27. Cheryl L West says:

    5 stars
    Can’t wait to make this beautiful cake

  28. Lori says:

    I am sorry I didn’t read the reviews first as I would have used a 10” spring form instead. Couldn’t fit all the filling into the pan as it was full to the top. Currently in the oven hoping it bakes okay. Might just take longer to bake. Looks good though.

  29. Chris Mueller says:

    5 stars
    ABSOSLUTELY PHENOMENAL!!!!! By far, the BEST homemade cheesecake recipe ever!!!! One change I made.... added 1/2 juiced lime to batter and about 1/3 lime juice to the raspberry filling. Lime is always the "secret ingredient" to bring out a hint of pang and enhance the flavor. Spectacular - will definitely be making this again and again.

    1. Amy says:

      Love the idea of adding lime juice!

  30. Kris says:

    Good morning! I was wondering, if I make these in a cupcake pan, how long would I bake it?

    1. Amy says:

      I would bake them at 325 degrees F for about 18-20 minutes until just set on top.

  31. M B Ernst says:

    I am making this recipe for a relative's wedding, and would prefer to make mini cheesecakes from it. From what I can determine, they should bake about 20 minutes. Has anyone tried doing this? If so, what were the results?
    Thank you.

  32. Lauren says:

    4 stars
    I’ve made many, many cheesecakes and this recipe seemed well thought out. However, 325 is too low of a temperature for the suggested baking temp and it was definitely not done after 60-70 minutes. I agree with others that this would be better in a 10” pan. It’s nearly overflowing in my 9” Wilton. And again, because it has taken so much longer to bake now the top that has risen is significantly more brown than the rest of the cake. My recommendation would be make this as recipe follows in a 10” and bake according to the recipe. If you do this in a 9” pan it will take an hour and 45 minutes. And it will still need to sit in the oven with the door closed and oven off for an hour after that to be set enough to refrigerate.

  33. Brigitte says:

    My cheesecake is still wobbly. Will it set better after it is refrigerated?

    1. Amy says:

      It should still be wobbly in the center when it finishes baking but should continue to set up as it cools the rest of the way and chills in the fridge.

  34. Nicole says:

    I’d like to make this for my sons bday. But the comments have me concerned about the batter being too much. I have a 9in springform pan and the sides are just under 2 1/2 inches tall. Would this pan size work for the recipe? Thanks!

    1. Amy says:

      Yes it should work! If you do find yourself with excess cheesecake filling there are so many things you can do with it! Swirl it in brownies for cheesecake brownies, you can freeze it and use it later, you can make a cheesecake dip, make mini cheesecakes, and so much more!

      1. Nicole says:

        I made it! But I decided to get a taller pan. 9x3. It worked out well. I think I overcooked left it longer than 70 minutes. I should have stuck with YOUR instructions. lol. But it was good my son is enjoying it right now.

        1. Amy says:

          That is so great to know about the 9X3 springform pan. I will make a note of the taller sized pan in the post. It's hard to know cooking times since everyone's oven cooks a little different but now you will just be an expert next time you make it! Glad your son enjoyed it!

  35. Nicole says:

    5 stars
    You MUST use a 9x3 inch springform pan. My 9inch pan was about 2 1/2 inch tall. I bought a new pan and it worked very well. So for the people saying it was too much batter must have a shorter pan. The recipe was perfect I was nervous about it not cooking in 70 minutes so I went longer and I think that was a mistake. Mine sunk a little and I think I overcooked it. I didn’t do the raspberry and I did a white chocolate macadamia nut crust. It was great and I will be using this recipe as my base for many cheesecakes. Thanks for sharing!

    1. Amy says:

      Thanks for the comment! So helpful! And yes this recipe has an excellent base you can use for many different recipes! Sounds like it was delicious!

  36. Diane says:

    5 stars
    Absolutely delicious. Very easy to follow and everybody loves it. I did add more raspberries to increase the taste and I think when I serve it, I’ll serve it with extra raspberries along with the whip cream toppings.
    Great recipe. Thank you

  37. Ari says:

    Can you make these in a pan instead & make them bars? If so, what size, temp, & time would you recommend.

    1. Amy says:

      Yes, you can! I would use a 9x13 and bake them for 35-45 minutes at 325°F (maybe more like 45-55 minutes if you are using a glass or ceramic pan).

  38. Savanah says:

    I’m so excited to make this recipe! I was just wondering if the 2 T of flour are necessary? I need to make it Gluten free and I have gluten free Oreos. Can I replace it with cornstarch or just omit the flour completely?

    1. Amy says:

      You can omit it! It helps stabilize the cheesecake batter so there is less risk of it cracking or sinking, but honestly, you'll be just fine!

  39. Jill P. says:

    5 stars
    This cheesecake was so good! Next time I will add more of the raspberry syrup in. I had a lot left over so I poured over the top. But this recipe is 100% delicious! Thank you!!!

    1. Amy says:

      You are welcome!

  40. Ellie says:

    What if I don’t have time to let it sit in the fridge for 3-4 hours? Is 1-2 ok? Can I put it in the freezer?

    1. Amy says:

      I wouldn't recommend cutting into a cheesecake while it is warm, but if it has enough time to cool to room temperature and then chill for a little bit (even in the freezer), you should be okay.

  41. Dannah says:

    Hi Amy, just want to clarify before I make this recipe. When the baking time is done, turn the oven off, open the oven just a little bit and let the cheesecake stay there for an hour and after that remove it from the oven and let it cool completely? Did I understand that right? Thanks!

    1. Amy says:

      Yep, you've got it right!

  42. Kimberly says:

    Hi! I’m excited to try this recipe to celebrate a handful of birthdays at a get together. To clarify, you put a pan of water on a separate oven rack below the cheesecake when baking? So not a traditional water bath - just want to make sure I’m reading the recipe correctly. Thanks!

    1. Amy says:

      Yes just put a pan of water on a bottom rack. If you are doing bars you do not need a water bath. They aren't as thick and cook more evenly.

  43. Kimberly says:

    Forget to add - if I’m going to be making them as bars, do I need to use the water in the oven? Thanks!