WHITE CHOCOLATE CHEESECAKE

4 oz. white chocolate
3 8-oz. packages cream cheese
3/4 cups sugar
1/4 cup flour
3 eggs
1/2 cup heavy cream (whipping cream)
1/2 teaspoon vanilla

Grease 10-inch spring form pan.

Preheat oven to 300º

Place cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Add eggs, one at a time, mixing well after each addition. Scrape down bowl and add melted white chocolate. While mixer is running on very low speed, slowly add vanilla and heavy cream. Blend well.

Pour mixture onto spring form pan. Place cheesecake pan in a water bath filled with warm water. Bake for 50 to 60 minutes, or until center of cheesecake is just firm.

Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

RASPBERRY SAUCE

1 1/2 cups fresh raspberries or 1 bag (12 ounce) frozen unsweetened raspberries, thawed
2 Tablespoons sugar

Using a fork, coarsely mash berries in small bowl. Mix in 2 Tablespoons sugar. Cover and refrigerate 1 hour to release juices. spoon about 2 Tablespoon berries over each serving. Garnish with mint sprigs, if desired. Makes 8 serving.