White Chocolate Raspberry Cheesecake Santacafe

• 2 cups graham cracker crumbs
• 1 cup almonds ground
• 1/4 cup butter clarified
• 8 ounces white chocolate
• 4 packages cream cheese
• 2 tablespoons sugar plus 1/2 cup
• 4 large eggs
• 2 large egg yolks
• 2 tablespoons flour, all-purpose
• 1 teaspoon vanilla extract
• 2 pints raspberries

1. Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well.
2. Press the mixture onto the bottom and two thirds up the sides of a 10-inch springform pan.
3. Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat.
4. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition.
5. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined.
6. Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch.
7. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight.
8. Remove side of pan to serve.

graham cracker crumbs, almonds ground, butter clarified, white chocolate, cream cheese, sugar, eggs, egg yolks, flour, vanilla, pints raspberries

Taken from recipeland.com/recipe/v/white-chocolate-raspberry-chees-32437 (may not work)