Awesome White Chocolate Raspberry Cheesecake with Chocolate Cream Topping

Directions

Mix the crushed wafers with sugar and melted butter.

Press on bottom of 9” springform pan.

Bake at 350℉ (180℃) for 8 minutes.

Let cool.

Beat cream cheese, sugar and -flour in large bowl with heavy duty mixer until very smooth.

Beat in eggs, one at a time. Only until blended.

Stir in milk, then white chocolate, by hand.

Grease sides of prepared pan and pour in half of cheesecake mixer.

Sprinkle with half of raspberries.

Repeat with remaining cheesecake batter and raspberries, pressing the second layer of raspberries down into the batter so they don’t dry out in the oven.

Bake at 375℉ (190℃) for 15 minutes.

Reduce heat to 235 Degrees and continue baking for 1 hour and 30 minutes or Until done.

Center will no longer be sticky but will not appear cooked.

It will firm up upon cooling.

Gently fold all topping ingredients together, spread topping evenly over cheesecake..

Let come to room temperature and refrigerate overnight.

Remove from pan.

Cut into slices and serve.