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1
CRUST:
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2
Preheat oven to 325u00b0F
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3
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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4
Place cookies in processor and blend until coarse crumbs form.
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Add butter and process until evenly moistened.
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6
Press crumb mixture firmly onto bottom and halfway up sides of prepared pan.
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Bake crust 8 minutes; cool on rack.
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8
FILLING:
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9
Press raspberries and juices through fine strainer into small bowl.
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Measure 1/2 cup puree for filling (reserve remaining puree for another use).
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11
Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.
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12
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
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13
Beat in flour, then eggs, 1 at a time.
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14
Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate.
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15
Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
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16
Pour raspberry batter into prepared crust; place springform pan in large roasting pan.
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17
Pour enough hot water into roasting pan to come 1 inch up sides of pan.
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18
Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes.
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19
Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
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20
Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer.
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Smooth top. Bake until white chocolate filling is set in center, about 30 minutes.
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22
Refrigerate cake uncovered until cold, at least 4 hours.
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23
Cut around pan sides with small knife to loosen cheesecake; release sides.
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24
Garnish cheesecake with white chocolate curls, if desired.
