White chocolate rasberry cheesecake

12 Servings

Ingredients

Quantity Ingredient
Crust:
With
On bottom of 9\" springform p
Filling:
2 cups Sugar
5 Large eggs
½ pounds White chocolate; melted
1 pack Loose-packed;
½ Nabisco famous wafers; crush
2 tablespoons Sugar and 3 tbs. melted butt
Degrees for 8 minutes. let c
2½ pounds Cream cheese; cubed and room
¼ cup Flour
⅓ cup Milk
1 Pint fresh rasberries or
Unsweetened frozen rasberri
2 Tbs. Crisco shortening 1/2 C. heavy cream whipped
Pat

Directions

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Beat cream cheese; sugar and flour in large bowl with heavy duty mixer until very smooth. Beat in eggs; one at a time; only until blended.

Stir in milk; then white chocolate; by hand. Grease sides of prepared pan and pour in half of cheesecake mixer. Sprinkle with half of rasberries. Repeat with remaining cheesecake batter and rasberries; pressing the second layer of rasberries down into the batter so they don't dry out in the oven. Bake at 375 degrees for 15 min. Reduce heat to 235 degrees and continue baking for one hour and thirty minutes or until done. Center will no longer be sticky but will not appear cooked. It will firm up upon cooling. Let come to room temperature and refrigerate overnight. Remove from pan. TOPPING: ½ C. semi-sweet chocolate chips melted with with 1 Tbs. powdered sugar Chocolate curls and fresh rasberries Spread cooled cake with chocolate and let stand until firm. Decorate with whipped cream; chocolate curls and raspberries Hope you enjoy.

If by chance your cheesecake cracks; just press the cracked edges together before topping.

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