White Chocolate Cheesecake - cooking recipe

Ingredients

Crust
2 cups graham cracker crumbs
1 cup blanched slivered almond
1/4 cup clarified butter, still liquid
Filling
10 ounces white chocolate
4 (8 ounce) packages cream cheese, softened
1/2 cup sugar, plus
2 tablespoons sugar
4 large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 tablespoon vanilla
2 pints raspberries or 2 pints strawberries, rinsed

Preparation

Make crust: In processor, blend crumbs and almonds until almonds are ground fine.
Add butter and combine well.
Press into bottom and 2/3s up sides of 10 inch springform pan.
Preheat oven to 300 degrees F.
Make filling: Melt chocolate; stir until smooth.
In a large bowl, beat cream cheese until light and fluffy.
Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition.
Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating, until the filling is combined well.
Scatter raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 an hour.
Let the cheesecake cool and then chill it, covered loosely, overnight.