White chocolate raspberry cheesecake

6 servings

Ingredients

Quantity		Ingredient
½		Box NABISCO FAMOUS WAFERS, crushed
2	tablespoons	SUGAR
3	tablespoons	BUTTER, melted
		Mix the crushed wafers with sugar and melted butter. Press
		On bottom of 9\" springform pan. Bake at 350-degrees for 8
		Minutes. Let cool.
		FILLING
2½	pounds	CREAM CHEESE, cubed and room temperature
2	cups	SUGAR
¼	cup	FLOUR
5	larges	EGGS
⅓	cup	MILK
½	pounds	WHITE CHOCOLATE, melted
1	pint	FRESH RASPBERRIES or 1 pkg. loose-
		Packed, unsweetened frozen raspberries
		(do not thaw)
		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 raspberries. Repeat with
		Remaining cheesecake batter and raspberries, pressing the
		Second layer of raspberries down into the batter so they
		Don't dry out in the oven.
		Bake at 375 degrees for 15 minutes. Reduce heat to 235-
		Degrees and continue baking for 1 hour and 30 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	cup	SEMI-SWEET CHOCOLATE CHIPS, melted
2	tablespoons	CRISCO SHORTENING
½	cup	HEAVY CREAM, whipped
1	tablespoon	POWDERED SUGAR

Note, there are two White Choc. Raspberry recipes, they are both different...

WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST