White Chocolate Rasberry Cheesecake

---------- Recipe via Meal-Master (tm) v8.04

Title: White Chocolate Rasberry Cheesecake
Categories: Cheesecakes, Fruits, Chocolate
Yield: 12 servings

-----------------------------------CRUST-----------------------------------
1/2 pk Nabisco famous wafers, crush
2 tb Sugar
3 tb Melted butter

----------------------------------FILLING----------------------------------
2 1/2 lb Cream cheese, cubed, soft
2 c Sugar
1/4 c Flour
5 ea Large eggs
1/3 c Milk
1/2 lb White chocolate, melted
1 pt Fresh rasberries OR
1 pk Raspberries, unsweetened,
1 x -frozen

----------------------------------TOPPING----------------------------------
1/2 c Semi-sweet chocolate chips
2 tb Shortening
1/2 c Heavy cream
1 tb Powdered sugar

Mix crust ingredients and press into bottom of 9"
springform pan. Bake at 350~F for 8 minutes. Let Cool.
Beat cream cheese, sugar and flour in large bowl with
heavy duty mixer until very smooth. Beat in eggs, one
at a time, only until blended. Stir in milk, then
white chocolate, by hand. Grease sides of prepared pan
and pour in half of cheesecake mixer. Sprinkle with
half of rasberries. Repeat with remaining cheesecake
batter and rasberries, pressing the second layer of
rasberries down into the batter so they don't dry out
in the oven. Bake at 375~F for 15 min. Reduce heat to
235~F and continue baking for one hour and thirty
minutes or until done. Center will no longer be sticky
but will not appear cooked. It will firm up upon
cooling. Let come to room temperature and refrigerate
overnight. Remove from pan. Mix together topping
ingredients and heat in microwave Spread cooled cake
with chocolate and let stand until firm. Decorate with
whipped cream, chocolate curls and raspberries

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