Desserts Cheesecake: White Choc Rasp 02 by Recipe Cottage

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	White Choc Rasp 02

		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.