White Chocolate Raspberry Cheesecake

Crust

• 2 cups plain bread crumbs
• 1/2 cup pecans, chopped
• 1/2 cup butter
• 1 teaspoon cinnamon
• 1/2 cup sugar

Filling

• 2 lb cream cheese, softened
• 1 cup sugar
• 5 extra large eggs
• 6 oz white chocolate, melted
• 1 pint raspberries
• 1/2 cup whipping cream
• 1/4 cup cornstarch
• 1 tablespoon vanilla

Topping

• 1 pint raspberries
• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 tablespoons rum [optional]

Crust:  Put pecans in small bowl with butter and mix well in blender set on high for 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides.

Filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each addition. Add remaining ingredients except berries and mix to combine. Do not overmix.  Pour into pan.

Drop berries on top and push down with fork so that batter covers them. Bake in preheated 350F oven for 1 1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling.

Topping: Stir sugar and cornstarch well in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. You can refrigerate the cake for a day, and put topping on just before serving.

Serves: 12

Contributor: Pat Ciesla

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