-RITA TAULE BTVC62A —–CRUST—– 2 c Bread crumbs — plain/dry
1/2 c Pecans — chopped
1/2 c Butter
1 t Cinnamon
1/2 c Sugar
—–FILLING—– 2 lb Cream cheese — softened
1 c Sugar
5 Eggs — xtra large
6 oz Chocolate — white; melted
1 pt Raspberries
1/2 c Whipping cream
1/4 c Cornstarch
1 tb Vanilla
—–TOPPING—– 1 pt Raspberries
1/2 c Water
1/2 c Sugar
1/4 c Cornstarch
2 tb Rum [opt]
Crust; Put pecans in swall bowl with butter and MW on high for 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides. Filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each one. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1 1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. Topping: Stir sugar and cornstarch well in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving). Ann Raisler posted this originally. Then formatted by Rita Taule.