White Chocolate Raspberry Cheesecake Santacafe

Directions

Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well.

Press the mixture onto the bottom and two thirds up the sides of a 10-inch springform pan.

Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat.

In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and 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 well combined.

Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch.

Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight.

Remove side of pan to serve.