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