White Chocolate Raspberry Cheesecake

2-1/2 lbs cream cheese, cubed and room temperature
2 cups sugar
1/4 cups flour
5 large eggs
1/3 cup milk
1/2 lb white chocolate, melted
1 pint fresh raspberries or 1 pkg loosepack, unsweetened frozen raspberries

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. 1/2 cup semi-sweet chocolate chips, melted
2 TBS shortening
1/2 cup heavy cream, whipped
1 TBS powdered sugar
chocolate curls
fresh raspberries

Melt the chocolate and crisco shortening together. Cool slightly.

Whip together the heavy cream and powdered sugar until stiff.

Spread cooled cake with chocolate and let stand until firm.

Decorate with whipped cream, chocolate curls and raspberries. If
by chance your cheesecake cracks, just press the cracked edges
together before topping.