Preparation: 25 minutes, Bake: 45 minutes, Make 12 Servings

Ingredients:
1 cup crushed shortbread cookies
3 Tbsp. Finely chopped toasted slivered almonds
1/4 cup butter, melted
2 8-oz. pkg. cream cheese, softened
1 6-oz. pkg. white baking chocolate with cocoa butter, melted and cooled
2/3 cup sugar
3/4 cup dairy sour cream
1 tsp. vanilla
3 eggs
Triple-Raspberry Sauce

Method:
Preheat oven lo 350°F.

In small bowl, combine crushed shortbread cookies and almonds. Stir in melted butter. Press mixture onto bottom of 8-inch springform pan.

In large bowl, combine cream cheese and white chocolate. Beat with electric mixer on medium-high speed until combined. Beat in sugar, sour cream, and vanilla until fluffy.

Acid eggs all at once beat on low speed just until combined. Pour into prepared pan.

Place springform Pan in shallow baking pan. Bake about 45 mimites or until center is nearly set when gently shaken. Cool on wire rack for 15 minutes.

Loosen cheesecake from side cool for 30 minutes. Remove side of pan cool cheesecake. Cover and chill for 4 to 24 hours.

Meanwhile, prepare Triple-Raspberry Sauce. Cover and chill until needed. To serve, spoon sauce over cheesecake.

Triple-Raspberry Sauce:
In small saucepan, cook and stir one 10-ounce jar seedless red raspberry preserves over low heat until melted. Stir in 1 Cup fresh red raspberries or frozen lightly sweetened red raspberries. Bring just to simmering; cool. 1f desired, stir in 1 to 2 tablespoons raspberry liqueur.

White Chocolate Cheesecake Recipe