*Use Basic Recipe *Use Graham Cracker Crust found under Crust Variations.

This rich dessert gets even more decadent with the addition of white chocolate and raspberry. Coupled with a graham cracker crust, this luscious versions's a real winner.

In heatproof bowl over pot of hot, not simmering, water combine heavy cream from basic recipe with 6 oz of coarsely chopped white chocolate. Heat, stirring frequently, until mixture is melted and smooth. Stir into cream cheese, sugar and flour mixture until smooth. Proceed with recipe as directed. Reserve 1 cup batter; pour remaining batter into prepared pan. In blender for food processor puree thawed 12 oz frozen unsweetened respberries; strain. Combine raspberry puree and 1-2 drops red food cloring with reserved cheescake batter. Swril raspberry mixture into cheesecake batter in pan. Bake 1 hour, 45 minutes or until center of cheesecake is et. Garnish with white chocolate curls and fresh raspberries, if desired.

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