White Chocolate Cheesecake

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This looks so pretty and tastes delicious!!! I can imagine it at a bridal luncheon or even as an untraditional wedding cake. Great for canada day with the red/white of if you want to make a red-white-and blue cake for the 4th of july, make it one pint raspberries (or strawberries) and 1 pint blueberries. But make it over the summer, when fresh berries are readily available, for sure.

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Steps

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Make crust: in processor , blend crumbs and almonds until almonds are ground fine.

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Add butter and combine well.

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Press into bottom and 2 / 3s up sides of 10 inch springform pan.

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Preheat oven to 300 degrees f.

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Make filling: melt chocolate.

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Stir until smooth.

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In a large bowl , beat cream cheese until light and fluffy.

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Add sugar and beat in whole eggs and egg yolks , one at a time , beating well after each addition.

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Beat in the flour and the vanilla and add the melted chocolate in a slow stream , beating , until the filling is combined well.

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Scatter raspberries over bottom of crust , pour filling over , and bake cheesecake for 1 hour , or until top is firm to the touch.

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Turn off oven and leave cheesecake in closed oven for a further 1 / 2 an hour.

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Let the cheesecake cool and then chill it , covered loosely , overnight.

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Ingredients

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graham cracker crumbs, blanched slivered almond, clarified butter, white chocolate, cream cheese, sugar, eggs, egg yolks, all-purpose flour, vanilla, raspberries