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Raspberry-White Chocolate Cheesecake
Serves 10

1 cup graham cracker crust
1/4 cup butter, melted

2 8-oz pkgs cream cheese, softened
3/4 cup sugar
8 oz white chocolate, melted
2 eggs
1/2 cup seedless raspberry jam, melted
3 Tbls Chambord
red food coloring

2 8-oz pkgs cream cheese, softened
16 oz white chocolate, melted
3/4 cup butter, softened
2 Tbls lemon juice

1 cup seedless raspberry jam, melted

Combine crust ingredients in a small bowl. Grease and flour a 9
inch springform pan and press mixture into bottom. Preheat oven to
350 degrees. Beat cream cheese in a medium bowl until smooth. Add
sugar and chocolate, mixing well. Add eggs, one at a time, beating
well after each addition. Reserving 1/4 cup of filling, pour filling
into pan.

To remaining filling, add melted jam and Chambord. Add a couple of
drops of food coloring to tint filling. Gently drop raspberry
filling by tablespoonfuls on top of white filling in pan. Use a
tip of the knife to gently swirl fillings together to create a
marbled effect. Bake 50 to 60 minutes or until set. Cool completely
at room temperature; cover and refrigerate overnight. Remove sides
of pan.

Beat cream cheese in a medium bowl until smooth. Add remaining
icing ingredients and beat until smooth and fluffy. Reserving 1
1/2 cups for decorating; spread icing over top of cheesecake.
Refrigerate cake until icing is firm, about 1 hour.

Melt jam in a small saucepan. Cool slightly. Spread glaze over top
of cake to within 1/4 inch of edge. Place reserved icing in a pastry
bag fitted with a large star tip. Pipe a decorative border around
top edge and base of cake if desired. Refrigerate until glaze is
set, about 30 minutes. Bring to room temperature before serving.


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