submitted by Holly Bonnickson-Jones
Crust Ingredients:
15 graham crackers, crushed
2 sticks of butter, melted
Pour the crushed crackers in the bottom of a 9-inch springform pan and then mix the melted butter in with the crackers. Press the mixture into the bottom of the pan with a spatula, making sure that it is completely covered and flat. Bake the crust in a preheated 325 degree oven. Bake for 10 minutes and let cool.
Cheesecake Ingredients:
3 packages of cream cheese, softened
1 cup of sugar
12 oz. of good white baking chocolate, melted
4 eggs
1 teaspoon of vanilla extract
½ teaspoon of almond extract
Keep oven at 325 degrees. Combine 1 cup of sugar and the softened cream cheese in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in the extracts and then stir in melted white baking chocolate. Pour batter into the springform pan. Bake the cheesecake (with a pan of water on the lower shelf) for up to 65 minutes or until filling is set (where the top of the cake seems firm). Turn off the oven and let the cheesecake cool in the oven for another 20 minutes.
Raspberry Sauce:
10 ounces of fresh or frozen raspberries
1 cup of sugar
Pour the ingredients into the blender and puree the mixture. Strain puree and discard raspberry seeds. Pour sauce into a creamer or gravy boat and pour onto slices of cheesecake.