Double Decker Raspberry White Chocolate Cheesecake

Can be prepared 2 days ahead; cover and keep refrigerated. This cheesecake is baked with 2 layers. Chill time is not included in times.

Steps

Crust:.

Preheat oven to 325f.

Butter 9-inch-diameter springform pan with 2 3 / 4-inch-high sides.

Place cookies in processor and blend until coarse crumbs form.

Add butter and process until evenly moistened.

Press crumb mixture firmly onto bottom and halfway up sides of prepared pan.

Bake crust 8 minutes.

Cool on rack.

Filling:.

Press raspberries and juices through fine strainer into small bowl.

Measure 1 / 2 cup puree for filling.

Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth.

Set aside.

Using electric mixer , beat cream cheese and sugar in large bowl until smooth and fluffy.

Beat in flour , then eggs , 1 at a time.

Beat in whipping cream and vanilla.

Transfer 2 1 / 4 cups batter to medium bowl.

Stir in melted white chocolate.

Stir reserved 1 / 2 cup raspberry puree and almond extract into remaining batter in large bowl.

Pour raspberry batter into prepared crust.

Place springform pan in large roa.

Ingredients

chocolate wafer cookies, unsalted butter, frozen unsweetened raspberries, white chocolate, cream cheese, sugar, all-purpose flour, eggs, whipping cream, vanilla extract, almond extract, white chocolate curls