Ingredients: |
Ingredients: 12-15 chocolate wafer cookies or chocolate graham crackers, coarsely chopped
2 oz. walnuts, chopped
1 1/4 oz. butter, melted
1/2 lb. bittersweet or semisweet chocolate, coarsely chopped
5 oz. sugar
1 lb. cream cheese
3 eggs
2 oz. sour cream
1/2 T. vanilla
1/2 lb. white chocolate, coarsely chopped
1 pt. raspberries
1/4 lb. white chocolate block
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Directions: |
Directions:Crust: Combine chopped wafers, walnuts, and butter in processor; process until mixture begins to hold together, about 1 minute. Spread evenly and firmly in 10-inch, greased springform pan. Bake in 350º oven for 7 minutes. Let cool.
Filling: Melt dark chocolate in double boiler, stirring occasionally; reserve. Combine sugar and cream cheese in mixer bowl; beat until well creamed. Add eggs 1 at a time, beating to incorporate. Add sour cream, melted dark chocolate and vanilla. Mix until smooth. Chop about 3/4 of the 1/2 pound of white chocolate, add, stirring to distribute. Pour mixture into crust; bake at 350º for 15 minutes. Reduce temperature to 250º and bake and additional 35 minutes or until set. Remove from oven. Let cool.
Topping: Melt the remaining coarsely chopped white chocolate very slowly (white chocolate burns easily); drizzle some over the top of the cake. Make shavings or curls from the remaining white chocolate block. Spread around cake top, creating a bed for the raspberries. Place berries on cake, drizzle with remaining melted white chocolate. |
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