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White Chocolate & Raspberry Cheesecake

18 vanilla wafer cookies
1 cup toasted almonds
4 1/2 tablespoons melted butter

4 oz chopped white chocolate
16 oz room temperature cream cheese
2/3 cup sugar
2 t. vanilla extract
3/4 t. grated lemon peel
2 eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained

8 oz sour cream
3 tablespoons sugar
1/2 t. vanilla extract
1 pint raspberries or strawberries
1/2 cup seedless raspberry jam

Heat oven to 350F. Place large piece of foil on heavy large baking
sheet. Set 8x2 bottomless heart-shaped cake pan atop foil. (If
unavailable, use 8 springform pan; omit foil.) Wrap foil around
outside and 1 up sides of pan. Butter foil and pan. Finely grind
cookies and almonds in processor. Add butter and blend until mixture
forms very moist crumbs. Using plastic wrap as aid, press crumbs
firmly onto bottom and 2 up sides of pan. Bake until golden, about
10 min. Cool. Maintain oven temperature.

Melt white chocolate. Beat cream cheese, sugar, vanilla and peel
until smooth. Add eggs 1 at a time, beating just until combined.
Beat in white chocolate. Spoon half of batter into crust. Top with
C. berries. Spoon remaining batter over. Bake 45 min. until edges
of cake are set but center 3 still moves when cake is shaken. Cool
20 min. Using fingertips, press down gently on edges of cheesecake
to flatten slightly. Maintain oven temperature.

Whisk sour cream, sugar and vanilla. Spoon over cake, spreading to
edge of pan. Bake 5 min. Transfer cake in pan to rack. Run small
knife around sides of cake. Cool completely. Chill cake overnight.
Fold down foil along sides of pan. Lift cake pan off cheesecake.
Transfer cheesecake to platter, discarding foil. Cover cake with
berries. Bring jam to simmer in small saucepan, stirring often.
Gently brush jam over berries.

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