October 31, 2008 
White Chocolate Raspberry Cheesecake from @planetKnit
Crust:
2 C crushed regular Oreo cookies (not Double Stuf), finely crushed
2 T butter OR margarine, melted
.
Filling:
4 8oz packages Cream Cheese, at room temperature (reduced fat is fine, non-fat not recommended)
8 oz white chocolate, melted
4 eggs
1 C Sugar
1 teaspoon almond extract
½ C seedless raspberry jam, melted
White chocolate shavings and fresh raspberries for garnishing, if desired.
Preheat oven to 425º F. Prepare 10” springform pan by wrapping outside of bottom and sides in heavy-duty aluminum foil, to make watertight.
Combine Oreo crumbs and butter, press into 10” springform pan, on bottom and 1-1.5” up the side. Bake crust for 10-12 minutes. Reduce heat to 275ºF and prepare water bath.
Melt chocolate in microwave or in a double boiler. Melt jam in microwave or in pan over low heat. Set aside. Beat cream cheese and almond extract until fluffy, then add eggs, sugar and chocolate. Pour ½ of mixture over crust in pan. Pour melted jam evenly over this layer. Pour remaining mixture over jam layer. Gently swirl knife through batter to incorporate jam throughout both layers. Careful, pan will be very full.
Bake in water bath 1 hr at 275ºF. Turn oven off, and let cool 1 hour in oven with door ajar. Garnish with chocolate shavings and raspberries as desired. Serves 12-16.
