---------- Recipe via Meal-Master (tm) v8.05
  
       Title: White Chocolate Raspberry
  Categories: Cheesecakes, Chocolate
       Yield: 20 servings
  
            -----crust-----
       2 c  Dried bread crumbs
     1/2 c  Sugar
       1 ts Cinnamon
       1    Butter
     1/2 c  Chopped pecans
            -----cake-----
      32 oz Cream cheese; softened in
            Micro for 2 mins
       1 c  Sugar
       5    Jumbo eggs; shelled and
            Warmed in micro 2 mins
       6 oz White chocolate; melted
     1/4 c  Cornstarch
       1 tb Vanilla
     1/2 c  Heavy cream
       1 pt Raspberries
            -----raspberry topping-----
     1/4 c  Cornstarch
     3/4 c  Sugar
       1 pt Raspberries
     1/2 c  Water
  
   Recipe by: Ann Raisler (VCDT13A)
   Crust:  Mix bread crumbs, sugar, cinnamon in 10″ springform
   pan. Put butter and pecans in ceramic bowl and place in
   micro for 1 1/2 minutes on high.
   Add to crumbs, mix and pat on bottom and sides of pan.
   
   Cake:  Cream the cheese until light. Add the sugar and beat
   again. Add the eggs one at a time, beating after each. Add
   the cornstarch, vanilla, cream and mix well. Add chocolate
   and mix well. Stir in raspberries, gently, or drop in
   carefully after pouring batter into pan. Pour into pan.
   Place in preheated oven in which a pan of water has been
   placed on the bottom rack. Bake at 350 for 1-1/2 hours.
   Cake will appear done around edges and still be soft in
   middle. Run a knife around the edge when you turn off the
   oven, but if possible, let it cool in the oven with the
   door cracked for awhile. Cool several hours. Top with
   Raspberry topping.
   
   Topping: Mix cornstarch and suger VERY WELL in a small
   saucepan. Add the berries and water and stir. Heat over
   medium heat until thick, bubbly and sauce clears (at least
   mostly clears). If dersired, add 2 T rum. Pour over the
   cheesecake. This was her 1990 state fair winner.
  
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