White Chocolate And Raspberry Cheesecake Recipe

Preheat oven to 350°F. Butter 8-inch springform pan.

To make crust, finely grind cookies and almonds in processor. (Can substitute 26 chocolate wafer cookies or shortbread cookies; omit almonds) Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

For Filling: Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water.

Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in the melted white chocolate.

Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center still moves when cake is shaken, about 45 minutes. Cool 20 minutes.

Maintain oven temperature. Using spatula, press down gently on edges of cheesecake to flatten slightly.

For topping: Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.

Loosen outer ring of springform pan. Lift ring off cheesecake. Transfer cheesecake to platter; cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared several hours ahead; keep refrigerated.)

*Note: can also substitute 24-28 chocolate wafer cookies or shortbread cookies, omitting the almonds.