Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

Crust:
2 cup graham cracker crumbs
1 cup ground almonds
2 Tablespoons sugar
1/2 stick of butter melted

In medium size bowl mix together dry ingredients.  Stir in melted butter.  Mix until moistened and press into the bottom of a spring form pan.  Set aside.

Filling:
8 ounces white baking chocolate
4 packages of 8 ouncs cream cheese  (32 ounces)
1 cup granulated sugar
4 large eggs
2 egg yolks
2 tablespoons flour
1/2 teaspoon vanilla

In a double broiler melt the white chocolate and set aside.

In the bowl of your mixer, beat room tempature cream cheese, and sugar until whipped and fluffy.  Add eggs and yolks bit by bit beating after each additon.  Add flour and vanilla and mix breifly to combine.
Pour into crust and bake at 350 for 45 to 55 minutes or until when shaken gently...about the size of a quarter is wobbly.
Turn off oven and leave with door closed for 30 minutes to an hour.  chill for 1 hour.

Raspberry sauce:

1 10 ounce package frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup water

Place in a sauce pan and cook until the raspberries are sofented and the sauce is thick. Strain thru a china cap, and cool...  Drizzle on cake.  Choclate swirls would be a beautiful and fresh raspberries to decorate.

Crust:
2 cup graham cracker crumbs
1 cup ground almonds
2 Tablespoons sugar
1/2 stick of butter melted

In medium size bowl mix together dry ingredients.  Stir in melted butter.  Mix until moistened and press into the bottom of a spring form pan.  Set aside.

Filling:
8 ounces white baking chocolate
4 packages of 8 ouncs cream cheese  (32 ounces)
1 cup granulated sugar
4 large eggs
2 egg yolks
2 tablespoons flour
1/2 teaspoon vanilla

In a double broiler melt the white chocolate and set aside.

In the bowl of your mixer, beat room tempature cream cheese, and sugar until whipped and fluffy.  Add eggs and yolks bit by bit beating after each additon.  Add flour and vanilla and mix breifly to combine.
Pour into crust and bake at 350 for 45 to 55 minutes or until when shaken gently...about the size of a quarter is wobbly.
Turn off oven and leave with door closed for 30 minutes to an hour.  chill for 1 hour.

Raspberry sauce:

1 10 ounce package frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup water

Place in a sauce pan and cook until the raspberries are sofented and the sauce is thick. Strain thru a china cap, and cool...  Drizzle on cake.  Choclate swirls would be a beautiful and fresh raspberries to decorate.