---------- 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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