Ingrients & Directions


1/2 Box NABISCO FAMOUS WAFERS,
-crushed
2 tb SUGAR
3 tb BUTTER, melted
Mix the crushed wafers with
-sugar and melted butter.
-Press
On bottom of 9″ springform
-pan. Bake at 350-degrees
-for 8
Minutes. Let cool.
FILLING
2 1/2 lb CREAM CHEESE, cubed and room
-temperature
2 c SUGAR
1/4 c FLOUR
5 lg EGGS
1/3 c MILK
1/2 lb WHITE CHOCOLATE, melted
1 pt FRESH RASPBERRIES or 1 pkg.
-loose-
Packed, unsweetened frozen
-raspberries
(do not thaw)
Beat cream cheese, sugar and
-flour in large bowl with
-heavy
Duty mixer until very
-smooth. Beat in eggs, one
-at a time,
Only until blended. Stir in
-milk, then white chocolate,
-by
Hand.
Grease sides of prepared pan
-and pour in half of
-cheesecake
Mixer. Sprinkle with half of
-raspberries. Repeat with
Remaining cheesecake batter
-and raspberries, pressing
-the
Second layer of raspberries
-down into the batter so
-they
Don’t dry out in the oven.
Bake at 375 degrees for 15
-minutes. Reduce heat to
-235-
Degrees and continue baking
-for 1 hour and 30 minutes
-or
Until done. Center will no
-longer be sticky but will
-not
Appear cooked. It will firm
-up upon cooling.
Let come to room temperature
-and refrigerate overnight.
Remove from pan.
TOPPING
1/2 c SEMI-SWEET CHOCOLATE CHIPS,
-melted
2 tb CRISCO SHORTENING
1/2 c HEAVY CREAM, whipped
1 tb POWDERED SUGAR

Note, there are two White Choc. Raspberry recipes, they are both
different…

WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST

Yields
6 Servings