Raspberry White Chocolate Cheesecake

Directions

1. 1
   For crust:.
2. 2
   Combine crushed cookies and chopped almonds in a small mixing bowl;.
3. 3
   Stir in melted butter or margarine.
4. 4
   Press mixture evenly onto bottom of an 8-inch springform pan.
5. 5
   Set pan aside.
6. 6
   For filling:.
7. 7
   Beat cream cheese and melted baking chocolate in a large mixing bowl with an electric mixer on medium-high speed until combined.
8. 8
   Add sugar, beating mixture until smooth.
9. 9
   Add eggs, sour cream and vanilla; beat on low speed until just combined.
10. 10
    DO NOT OVERBEAT.
11. 11
    Pour filling into crust-lined pan.
12. 12
    Place pan on a shallow baking pan in the oven.
13. 13
    Bake at 350F for 45 minutes or until center appears nearly set when gently shaken.
14. 14
    (This cheesecake puffs during baking then settles as it cooks); DO NOT OVERBAKE!
15. 15
    Remove springform pan from baking pan and cool on wire rack for 15 minutes.
16. 16
    Use a small metal spatula to loosen the sides of pan and cool for another hour.
17. 17
    Cover and chill for an additional 4 hours.
18. 18
    For sauce:.
19. 19
    Melt preserves in a small saucepan over low heat.
20. 20
    Add berries.
21. 21
    Heat gently just until sauce simmers; cool.
22. 22
    To serve:.
23. 23
    Cut cheesecake into wedges and drizzle some of the sauce over and around each serving.
24. 24
    TIP: to toast almonds, place almonds in a non-stick pan and stir over medium-high heat until they start to brown.
25. 25
    I add a tad of butter to assist with the browning process.