WHITE CHOCOLATE CHEESCAKE 

2 pounds cream cheese, at room temperature
1 cup granulated sugar 
1 teaspoon pure vanilla extract 
4 eggs
8 ounces white chocolate, melted 
2 cups sweetened and pureed fresh raspberries

Directions
Preheat oven to 450 degrees.
In a medium-sized mixing bowl, cream together the
sugar and cream cheese.
Add the vanilla and beat in the eggs, one at a time.
Blend in the chocolate.
Pour into a 9-inch springform pan and
bake in a water bath for 10 minutes.
Reduce the temperature to 250 degrees and
bake for 1 hour more.
Cool overnight before removing from the pan.
Drizzle the raspberry puree over the top of each serving.