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White Chocolate Cheesecake with Macadamia Nut Crust

18 vanilla wafer cookies
1 cup macadamia nuts, toasted
4 1/2 tablespoons butter, melted

4 ounces white chocolate, chopped
16 ounces cream cheese, at room temperature
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon lemon juice
2 large eggs
3/4 cup fresh raspberries or frozen (thawed)

8 ounces sour cream
3 tablespoons sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Finely grind cookies and macadamias
in processor. Add butter and blend until mixture forms very moist
crumbs. Press crumbs firmly onto bottom and part of sides of 8
inch springform pan. Bake until golden (10 minutes).

Melt white chocolate in microwave, (1 1/2 minutes), stopping every
30 seconds to stir and to make sure it doesn't burn.Set aside. In
a large bowl, beat cream cheese, sugar vanilla extract, and lemon
juice until smooth. Add eggs, 1 at a time, beating just until
combined. Beat in white chocolate. Spoon half the batter into the

Top with berries. Top with remaining batter. Bake until cake is
set around the edges, but center jiggles slightly (45 minutes).
Let cool (20 minutes).

In a medium bowl, whisk sour cream, sugar, and vanilla. Spoon over
cake,spreading to the edge of the pan. Bake 5 minutes. Allow cake
to cool and refrigerate overnight. Serve plain or garnish with more


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