- 1 cup crushed shortbread cookies (about 4 oz.)
- 3 tablespoons finely chopped slivered almonds, toasted
- 1/4 cup butter, melted
- 2 8 ounces cream cheese, softened
- 16 ounce white chocolate baking squares with cocoa butter, melted and cooled
- 2/3 cup sugar
- 2/3 cup dairy sour cream
- 1 teaspoon vanilla
- 3 eggs
Triple Raspberry Sauce
- 10 -12 ounce jar seedless raspberry preserves
- 1 cup fresh red raspberries or frozen red raspberries
- 1 – 2 tablespoons raspberry liqueur
- 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.
- In a large bowl, combine cream cheese and cooled white chocolate; beat with an electric mixer on medium to high speed until combined. Beat in sugar, sour cream, and vanilla until mixture is fluffy.
- Add the eggs; beat on low speed just until combined. Pour into the crust-lined pan. Place in a shallow baking pan.
- Bake in a 180 degree C oven 45 to 50 minutes or until center is nearly set when you shake the cheesecake gently. Cool on a wire rack for 15 minutes. Loosen from side of pan. Cool for 30 minutes more; remove side of pan. Cool completely.* Cover and chill for at least 4 hours or up to 24 hours.
- To serve, cut into wedges and drizzle some of the Triple-Raspberry Sauce over each serving. Makes 12 servings.
- This cheesecake puffs during baking, then settles as it cools.
- 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.