White Chocolate Cheesecake with Triple Raspberry Sauce

1 cup shortbread cookie crumbs
3 tbsp. slivered almonds, toasted, finely chopped
1/4 cup butter or margarine, melted
16 oz. cream cheese, softened
6 oz. white baking bars, melted, cooled
2/3 cup granulated sugar
3 eggs
2/3 cup sour cream
1 tsp. vanilla extract

Triple Raspberry Sauce:
10 oz. raspberry preserves, seedless
1 cup fresh raspberries, or frozen loose-pack raspberries, lightly sweetened
1 to 2 tbsp. raspberry liqueur

Directions:

Cheesecake:
In a small bowl, combine the cookie crumbs and almonds. Stir in the melted butter. Press onto the bottom of an 8-inch springform pan; set aside.

In a large mixing bowl, beat the cream cheese and cooled baking bars with an electric mixer on medium-high speed until combined. Beat in the sugar until the mixture is fluffy. Add the eggs, sour cream and vanilla extract; beat on low speed until just combined. Pour into the crust. Place on a shallow baking pan. Bake for 45 minutes, or until the center is nearly set when you shake the cheesecake gently. Cool for 15 minutes. Loosen from the sides of the pan. Cool for 30 minutes more; remove the sides of the pan. Cool completely. Cover and chill for at least 4 hours. Cut into wedges and drizzle some of the sauce over each serving.

Triple raspberry sauce:
In a saucepan, melt the raspberry preserves over low heat. Add the raspberries. Heat gently just until the sauce simmers. Cool. Stir in the liqueur, if you like. Cover and chill until serving time. Makes 1-2/3 cups.

Comments from Kathleen Morrison :

This cheesecake puffs during baking and then settles as it cools.

User Reviews:

A friend made this for our Family reunion, after tasting it I wanted to hide it for the others -- The best I've ever had.

submitted by mtmarc on December 03, 2004

Add your review of this recipe.