White Chocolate Cheesecake

• Crust
• 2 cups graham cracker crumbs
• 1 cup blanched slivered almond
• 1/4 cup clarified butter, still liquid
• Filling
• 10 ounces white chocolate
• 4 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar, plus
• 2 tablespoons sugar
• 4 large eggs
• 2 large egg yolks
• 2 tablespoons all-purpose flour
• 1 tablespoon vanilla
• 2 pints raspberries or 2 pints strawberries, rinsed

1. Make crust: In processor, blend crumbs and almonds until almonds are ground fine.
2. Add butter and combine well.
3. Press into bottom and 2/3s up sides of 10 inch springform pan.
4. Preheat oven to 300 degrees F.
5. Make filling: Melt chocolate; stir until smooth.
6. In a large bowl, beat cream cheese until light and fluffy.
7. Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition.
8. Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating, until the filling is combined well.
9. Scatter raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 an hour.
10. Let the cheesecake cool and then chill it, covered loosely, overnight.

crust, graham cracker crumbs, blanched slivered almond, butter, filling, white chocolate, cream cheese, sugar, sugar, eggs, egg yolks, flour, vanilla, pints raspberries

Taken from www.food.com/recipe/white-chocolate-cheesecake-65387 (may not work)