How To make White Chocolate Rasberry Cheesecake

GVTJ37D:

Crust: With On bottom of 9" springform p Filling: 2 c Sugar
5 Large eggs
1/2 lb White chocolate -- melted
1 pk Loose-packed
1/2 Nabisco famous wafers

crush
2 tb Sugar and 3 tbs. melted butt
Degrees for 8 minutes. let c 2 1/2 lb Cream cheese :

cubed and room
1/4 c Flour
1/3 c Milk
1 Pint fresh rasberries or
Unsweetened frozen rasberri
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 degrees for 15 min. Reduce heat to 235 degrees 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. TOPPING: 1/2 C. semi-sweet chocolate chips melted with 2 Tbs. Crisco shortening 1/2 C. heavy
cream whipped with 1 Tbs. powdered sugar Chocolate curls and fresh rasberries Spread cooled cake with chocolate and let stand until firm. Decorate with whipped cream; chocolate curls and raspberries Hope you enjoy. If by chance your cheesecake cracks; just press the cracked edges together before topping. Pat