Recipe - White Chocolate Cheesecake With Triple Raspberry

1 cup Shortbread cookie crumbs
3 tablespoon Slivered almonds
;toasted, finely chopped
One fourth cup Butter or margarine; melted
16 ounce Cream cheese; softened
6 ounce White baking bars; melted,
cooled
2/3 cup Granulated sugar
3 Eggs
2/3 cup Sour cream
1 teaspoon Vanilla extract

TRIPLE RASPBERRY SAUCE
10 ounce Raspberry preserves;
seedless
1 cup Fresh raspberries
or frozen loosepack
raspberries
lightly sweetened
1 tablespoon Raspberry liqueur
to 2 tablespoons

Cheesecake: In a small bowl, combine the cookie crumbs and almonds. Stir in
the melted butter. Press onto the bottom of an 8inch springform pan; set
aside. In a large mixing bowl, beat the cream cheese and cooled baking bars
with an electric mixer on mediumhigh 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.
Note: This cheesecake puffs during baking and then settles as it cools.
Recipe From: Midwest Living, December 1995, The Mandolin Inn in Dubuque,
Iowa. Penny Halsey (ATBN65B).

Recipe by: ldgoss@metronet.com

Posted to CHILEHEADS DIGEST V3 #, converted by MM_Buster v2.0l.