-----------------------------------CRUST----------------------------------- 2 c Graham cracker crumbs 1 c Ground almonds 1/4 c Clarified butter in liquid Form ----------------------------------FILLING---------------------------------- 8 oz Fine-quality white chocolate 4 8oz packages cream cheese 1/2 c +2 tablespoons sugar 4 lg Eggs 2 lg Egg yolks 2 T Flour 1 ts Vanilla 2 pt Raspberries Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well. Press the mixture onto the bottom and two thirds up the sides of a 10-inch springform pan. Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined. Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight. Remove side of pan to serve. Gourmet Magazine December 1992
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