Name: White Chcocolate Raspberry Cheesecake
Ingredients: -RITA TAULE BTVC62A; 2 c Bread crumbs; plain/dry; 1/2 c Pecans; chopped; 1/2 c Butter; 1 ts Cinnamon; 1/2 c Sugar; 2 lb Cream cheese; softened; 1 c Sugar; 5 Eggs; xtra large; 6 oz Chocolate; white; melted; 1 pt Raspberries; 1/2 c Whipping cream; 1/4 c Cornstarch; 1 tb Vanilla; 1 pt Raspberries; 1/2 c Water; 1/2 c Sugar; 1/4 c Cornstarch; 2 tb Rum [opt]

Even our own testimony reveals that nothing good has ever been achieved through our sin. Sin like a deadly serpent, if you play with it, you will get stung. Sin is the number one culprit to destroy marriages and churches. Often, not always, those with the most interpersonal problems have the most sin. Sin sears our conscience. It hardens our heart. It steals our joy. And leaves in its deceptive wake a lifetime of regret and consequences.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Fruits, Eggs		Cheesecakes, Chocolate, Fruits	12	Servings

INGREDIENTS

		-RITA TAULE BTVC62A
2	c	Bread crumbs; plain/dry
1/2	c	Pecans; chopped
1/2	c	Butter
1	ts	Cinnamon
1/2	c	Sugar
2	lb	Cream cheese; softened
1	c	Sugar
5		Eggs; xtra large
6	oz	Chocolate; white; melted
1	pt	Raspberries
1/2	c	Whipping cream
1/4	c	Cornstarch
1	tb	Vanilla
1	pt	Raspberries
1/2	c	Water
1/2	c	Sugar
1/4	c	Cornstarch
2	tb	Rum [opt]

INSTRUCTIONS

CRUST
FILLING
TOPPING
Crust;  Put pecans in swall bowl with butter and MW on high for 1 1/2
minutes. Stir dry ingredients together in 10-inch springform pan. Add
butter and nuts and mix well. Pat onto bottom and sides.
Filling: Beat cream cheese until light. Add sugar and beat until light and
fluffy. Add eggs one at a time; beating after each one. Add remaining
ingredients except berries and mix well. Pour into pan. Drop berries on top
and push down with fork so that batter covers them. Bake at 350 for 1 1/2
hours in which a pan of water has been placed on the bottom rack. Remove
from oven and run   knife around the edge to loosen from pan and prevent a
cracked cake when cooling. Topping: Stir sugar and cornstarch well in
saucepan. Add berries and   water and cook over medium heat until thick and
bubbly. Stir in   rum. Pour over cooled cake. (I refrigerate the cake for a
day first, then put topping on just before serving).
Ann Raisler posted this originally. Then formatted by Rita Taule.

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