I made this as we were having some friends over for dinner.  I took these before the guests arrived, intending to take some pictures of individual slices later (there were only 5 of us so I assumed there would be plenty left).  However college son had a couple of his friends over later to watch a movie after I had gone to bed and apparently in dire need of “good snacks” they devoured the rest of the cheesecake.  I thought it turned out well, and apparently the boys agreed.  When I walked down in the morning to start working on the photos, there was nothing but a few crumbs left on the plate.This was inspired by a recipe I found on BigOven.com by jkrutherford.  I modified it somewhat, and used my own topping instead of the strawberry glaze it suggested.     

White Chocolate Raspberry Cheesecake    

CRUST    

1 1/4      cup         Shortbread Cookie Crumbs    

1/4         cup         Almonds finely ground    

2             tsp          Sugar    

1/2         tsp          Almond Extract    

3             tsp          Butter melted    

                              CHEESECAKE FILLING    

6             oz           White chocolate (chips or chopped)    

32           oz           Cream cheese softened    

5                            large Eggs room temp    

3/4         cup         Sugar    

3             tsp          All purpose flour    

1 1/2      tsp          Almond Extract    

                              TOPPING    

1             cup         Raspberry jam    

12           ounces  white chocolate (chips or chopped)    

1             cup         heavy (whipping) cream    

2             pints      fresh raspberries    

Procedure    

CRUST    

1             In the bowl of a food processor, finely grind the almonds, then add the shortbread cookies pulsing until crumbs.  Add the sugar and melted butter pulsing until mixed.    

2             Place the mixture in the bottom of a 9 inch spring form pan, using a small cup to press them flatly to the bottom.    

3             Bake at 400 degrees for 5-6 minutes.  Remove from the oven and grease the sides of the pan lightly or spray with vegetable spray.    

FILLING    

1             Melt and cool the chocolate.  Mix together the cream cheese and add eggs one at a time.  Add the sugar, flour and almond extract.    

2             With mixer on low, slowly add the chocolate and mix well.    

3             Pour into the pan and bake at 325 degrees for forty minutes or until the edges are firm but the center is still a little soft.  Allow the cheesecake to cool in the oven with the door open for 15 minutes, then at room temperature for at least one hour.  A sudden temperature change will cause cracking so cool it gradually.    

TOPPING    

1             Microwave the whipping cream to just under a boil, about 1 minute, then pour over the white chocolate, stirring until it forms a smooth sauce.  Set aside, it will thicken as it cools.    

2             Microwave the jam for about 1 minute, just until it warms enough to pour.    

3             Pour the jam over the cheesecake in an even layer.    

4             Arrange the fresh raspberries on top of the jam in whatever design you like.    

5             Pour or drizzle the white chocolate glaze over the top of the berries.  There will be plenty left to put on the serving plate.