The Best White Chocolate Raspberry Cheesecake - cooking recipe

Ingredients

Crust
1 cup slivered almonds
2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
Filling
8 -10 ounces high quality white chocolate
4 (8 ounce) packages cream cheese (softened)
1/2 cup sugar, plus
2 tablespoons tbsps sugar
4 whole large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups fresh raspberries
Garnish
fresh raspberry
mint leaf
raspberry coulis

Preparation

Make crust: Finely grind almonds and crumbs in food processor and add butter, blending until combined. Press over bottom and 2/3 up the side of your 10 inch spring form pan.
Filling: Preheat oven to 350\u00b0F.
Melt chocolate in double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth and remove from heat.
Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks 1 at a time, beating well at LOW speed and scraping bowl after each addition.
Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
Arrange berries in a single layer over crust and pour filling into crust. Bake in the middle of oven until cake is set 3 inches from the edge but center is still wobbly when pan is gently shaken, 45-55 minutes (although my oven runs more like 65-70 minutes).
Run a thin knife around the edge of cake to loosen (do this to avoid cracking), then cool completely in pan on rack. Cake will continue to set as it cools.
I generally like to refridgerate this over night and garnish the following day.