Shelly's Recipe

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Category: Cheesecake

CRUST:
2 cup Dried bread crumbs
1/2 cup Sugar
1 tsp Cinnamon
1 Stick butter
1/2 cup Chopped pecans

CAKE:
32 oz Cream cheese; softened in
-micro for 2 minutes
1 cup Sugar
5 Jumbo eggs; shelled and
-warmed in micro 2 minutes
6 oz White chocolate; melted
1/4 cup cornstarch
1 tbsp Vanilla
1/2 cup Heavy cream
1 pint Raspberries

RASPBERRY TOPPING:
1/4 cup cornstarch
3/4 cup Sugar
1 pint Raspberries
1/2 cup ;water

Crust: Mix bread crumbs, sugar, cinnamon in 10inch springform pan. Put butter and pecans in ceramic bowl and place in micro for 1 1/2 minutes on high. Add to crumbs, mix and pat on bottom and sides of pan.

Cake: Cream the cheese until light. Add the sugar and beat again. Add the eggs one at a time, beating after each. Add the cornstarch, vanilla, cream and mix well. Add chocolate and mix well. Stir in raspberries, gently, or drop in carefully after pouring batter into pan. Pour into pan.

Place in preheated oven in which a pan of water has been placed on the bottom rack. Bake at 350. for 1 1/2 hours. Cake will appear done around edges and still be soft in middle.

Run a knife around the edge when you turn off the oven, but if possible, let it cool in the oven with the door cracked for awhile. Cool several hours. Top with Raspberry topping.

Topping: Mix cornstarch and sugar VERY WELL in a small saucepan. Add the berries and water and stir. Heat over medium heat until thick, bubbly and sauce clears (at least mostly clears). If desired, add 2 tbsp rum. Pour over the cheesecake.