White Chocolate Cheesecake

(Courtesy of Kraft)

Ingredients:
1/2 c. butter, softened
3/4 c. sugar, divided
1 1/2 tsp. vanilla, divided
1 c. flour
4 pkgs. (8 oz. each) cream cheese, softened
2 pkg. (6 squares each) Baker's white chocolate, melted, cooled
4 eggs
2 c. fresh raspberries

Directions:
Heat oven to 325 degrees.

Beat butter, 1/4 c. sugar and 1/2 tsp. vanilla in a small bowl with a mixer until light and fluffy  Gradually beat in flour until well-blended; press onto bottom of 9 inch springform pan.  Prick with a fork.  Bake 25 minutes or until edge is lightly browned.

Beat cream cheese, remaining sugar and vanilla in a large bowl with mixer until well-blended.  Add chocolate; mix well.  Add eggs, one at a time, beating on low speed after each addition just until blended.  Pour over crust.

Bake 55 minutes to 1 hour or until center is almost set.  Run a knife around rim of pan to loosen cake; cool before removing rim.  Refrigerate 4 hours.  Top with raspberries just before serving.

Note~ Reduce oven temperature to 300 degrees is using a dark nonstick 9 inch springform pan.