Ingrients & Directions

2 c Graham cracker crumbs
1 c Ground almonds
1/4 c Clarified butter in liquid

8 oz Fine-quality white chocolate
4 8oz packages cream cheese
1/2 c +2 tablespoons sugar
4 lg Eggs
2 lg Egg yolks
2 tb Flour
1 ts Vanilla
2 pt Raspberries

Crust: Blend together the graham crumbs and the almonds, add the
butter and combine mixture well. Press the mixture onto the bottom
and two thirds up the sides of a 10-inch springform pan.

Filling: In a double boiler melt the chocolate, stirring until it is
smooth, and remove the bowl from the heat. 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. Beat in the flour and the
vanilla, and add the melted chocolate in a slow stream, beating until
the filling is well combined.

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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. Let the
cheesecake cool in the pan on a rack; chill, covered loosely,
overnight. Remove side of pan to serve.

1 Cake

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