WHITE CHOCOLATE RASPBERRY CHEESECAKE
Steps:
- Make crust Finely grind almonds and crumbs in a food processor and add butter, blend until well combined Press over bottom and 2/3rds of sides of a 10" springform pan. Make Filling Preheat oven to 350* F Melt chocolate in a double boiler, stirring until smooth and remove from heat Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down the bowl after each addition. Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined. Arrange berries in one layer over the crust and pour filling into the crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes. Run a thin knife around edge to loosen, then cool completely in pan on a rack. Cake will set as cools. Serve at room temperature or chilled
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