-CRUST-
1/2 pk Nabisco famous wafers, crush
2 tb Sugar
3 tb Melted butter
FILLING
2 1/2 lb Cream cheese, cubed, soft
2 c Sugar
1/4 c Flour
5 Large eggs
1/3 c Milk
1/2 lb White chocolate, melted
1 pt Fresh rasberries OR
1 pk Raspberries, unsweetened,
-frozen
TOPPING
1/2 c Semi-sweet chocolate chips
2 tb Shortening
1/2 c Heavy cream
1 tb Powdered sugar
Mix crust ingredients and press into bottom of 9″ springform pan. Bake at
350~F for 8 minutes. Let Cool. 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~F for 15 min. Reduce heat to 235~F 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. Mix together topping ingredients and heat in microwave Spread
cooled cake with chocolate and let stand until firm. Decorate with whipped
cream, chocolate curls and raspberries
Yields
12 Servings