white-chocolate cheesecake with triple-raspberry sauce


1   cup crushed shortbread cookies (about 3 ounces)
3   tablespoons finely chopped slivered almonds, toasted
1/4  cup butter, melted
2  8  ounce package cream cheese, softened
1  6  ounce package white baking bars, melted and cooled
2/3  cup sugar
3   eggs
2/3  cup dairy sour cream
1   teaspoon vanilla
1   recipe Triple-Raspberry Sauce (see recipe below)

Triple Raspberry Sauce
10 - 12   ounce jar seedless raspberry preserves
1   cup fresh red raspberries or frozen red raspberries
1 - 2   tablespoons raspberry liqueur


1. For 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.
2. For filling, in a large bowl, beat cream cheese and cooled baking bars with an electric mixer on medium-high speed until combined. Beat in sugar until mixture is fluffy.
3. Add the eggs, sour cream, and vanilla; beat on low speed until just combined. Pour into the crust. Place on a shallow baking pan.
4. Bake in a 350 degree F oven about 45 minutes or until center is nearly set when you shake the cheesecake gently.
5. Cool for 15 minutes. Loosen from side of pan. Cool for 30 minutes more; remove side of pan. Cool completely.
6. Cover and chill in the refrigerator for at least 4 hours.
7. Cut into wedges and drizzle some of the Triple-Raspberry Sauce over each serving. Makes 8 servings.

Triple Raspberry Sauce
1. In a small saucepan, melt raspberry preserves over low heat. Add fresh red raspberries or frozen red raspberries. Heat gently just until sauce simmers. Cool. If desired, stir in raspberry liqueur. Cover and chill until serving time. Makes 1-3/4 cups.

This cheesecake puffs during baking, then settles as it cools.

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