White Chocolate Cheesecake

• 1/2 cup butter, softened
• 3/4 cup sugar, divided
• 1-1/2 tsp. vanilla, divided
• 1 cup flour
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted, cooled
• 4 eggs
• 2 cups fresh raspberries

1. Heat oven to 325F.
2. Beat butter, 1/4 cup sugar and 1/2 tsp.
3. vanilla in small bowl with mixer until light and fluffy.
4. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan.
5. Prick with fork.
6. Bake 25 min.
7. or until edge is lightly browned.
8. Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended.
9. Add chocolate; mix well.
10. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
11. Pour over crust.
12. Bake 55 min.
13. to 1 hour or until center is almost set.
14. Run knife around rim of pan to loosen cake; cool before removing rim.
15. Refrigerate 4 hours.
16. Top with raspberries just before serving.

butter, sugar, vanilla, flour, philadelphia cream cheese, s white chocolate, eggs, fresh raspberries

Taken from www.kraftrecipes.com/recipes/white-chocolate-cheesecake-51349.aspx (may not work)