Cheesecake
2 tbsp Butter, melted
3/4 cup graham cracker crumbs
1 tbsp icing sugar
1 cup + 2 tbsp granulated sugar
1 lb cream cheese @ room temp.
4 eggs separated
1 tsp vanilla extract
1 cup frozen unsweetened raspberries, thawed with juice
1 tbsp of flour

White Chocolate Sauce
1 1/2 cups of cream
12 oz white chocolate, chopped

1. Preheat oven to 450 and butter the sides of a 9 inch spring form pan.

2. Place butter in large bowl, and add graham cracker crumbs and icing sugar. Mix with an electric mixer until the mixture is the consistency of wet sand. Press crumbs into bottom of pan, and set aside.

3. In a large bowl, cream 1 cup granulated sugar together with cream cheese. Add egg yolks and beat with an electric mixer until creamy. Beat in vanilla, raspberries and flour until thoroughly mixed.

4. In a clean mixing bowl, whip egg whites ( I have had great success with egg beater egg whites) until soft peaks form. Slowly add remaining 2 tablespoons of granulated sugar, and continue with the beating until peaks are stiff, be careful to stop before the whites become dry. Fold whites into raspberry mix one third at a time.

5. Pour mixture into prepared pan, being careful not to disturb the crust. Place in the middle of the oven and bake for 10 min @ 450. Then lower heat to 250 for 1 1/4 hour. Depending on oven I have had luck with putting it in for an hour vs. an hour and 15 min.

Choc. Sauce
1. Heat cream to a boil in a large sauce pan.

2. Place chocolate in a deep bowl and mix both the cream and chocolate together. Stir until it is completely melted.

Makes about 8 slices.