Shelly's Recipe

WHITE CHOCOLATE CHEESECAKE WITH TRIPLE RASPBERRY SAUCE

Category: Cheesecake

Crust
1 cup shortbread cookie crumbs
3 tbsp finely chopped, toasted slivered almonds
1/4 cup butter, melted

Filling
2 (8 oz) pkg cream cheese, softened
1 (6 oz) pkg white baking bars, melted and cooled
2/3 cup sugar
3 eggs
2/3 cup sour cream
1 tsp vanilla

Sauce
1 (10 oz) jar seedless raspberry preserves
1 cup raspberries, lightly sweetened
1-2 tbsp liqueur, optional

Crust: Combine ingredients and pressing into an 8 inch springform pan. Set aside.

Filling: Cream together cream cheese and white chocolate until combined. Beat in sugar until mixture is fluffy. Add the next 3 ingredients, beat on low just until combined. Pour into crust. Place in a shallow baking pan.

Bake at 350 for 45 minutes or until center is nearly set when you shake the cheesecake gently. Cool for 15 minutes. Loosen from sides of pan. Cool for 30 minutes more; remove sides of pan. Cool completely.

Cover and chill for at least 4 hours. Cut into wedges and drizzle with the sauce. Note: this cheesecake puffs during baking, then settles as it cools.

Sauce: In a saucepan, melt the preserves over low heat. Add the berries. Heat until in simmers. Cool. Stir in raspberry liqueur. Cover, chill till serving time.