Crust:
1 c crushed shortbread cookies (about 3 ounces)
3 tbsp finely chopped slivered almonds, toasted
1/4 c butter, melted
Filling:
2 8-oz packages cream cheese, softened
1 6-oz package white baking bars (white chocolate), melted and
cooled
2/3 c sugar
3 eggs
2/3 c dairy sour cream
1 tsp vanilla
1 recipe Triple-Raspberry Sauce (recipe below)
Sauce:
1 10-ounce jar seedless raspberry preserves
1 cup fresh red raspberries or loose-pack frozen berries
raspberry liquer if desired
Crust:
In a small bowl, combine crushed cookies and almonds. Stir in
melted butter. Press crushed cookie mixture onto the bottom of
an 8-inch springform pan. Set aside.
Filling:
In a large bowl, beat cream cheese and cooled baking bars with
an electric mixer on medium-high speed till combined. Beat in
sugar till mixture is fluffy. Add the eggs, sour cream and vanilla;
beat on low speed till just combined. Pour into the crust. Place
on a shallow baking pan. Bake in a 350ºF for about 45 minutes
or till center is nearly set when you shake the cheesecake gently.
Cool for 15 minutes. Loosen from side of pan. Cool for 30 minutes
more; remove side of pan. Cool completely. Cover and chill in
the refrigerator for at least 4 hours. Cut into wedges and drizzle
some of the Triple-Raspberry Sauce over each serving. Makes 8
servings.
Triple-Raspberry Sauce:
In a saucepan, melt one 10-ounce jar seedless raspberry preserves
over low heat. Add 1 cup fresh red raspberries or loose-pack frozen
lightly sweetened red raspberries. Heat gently just till sauce
simmers. Cool. Stir in 1 to 2 tbsp raspberry liqueur, if you like.
Cover and chill in the refrigerator till serving time. Makes 1-2/3
cups.
Note: This cheesecake puffs during
baking, then settles as it cools.