WHITE CHOCOLATE-RASPBERRY CHEESECAKE Prepare this cheesecake ahead of time because it needs time to chill. Baking it in a water bath keeps it moist and creamy. CRUST 1 1/3 cups graham cracker crumbs 1/4 cup sugar 1 tablespoon butter or stick margarine, melted Cooking spray 3 cups fresh raspberries FILLING 2 (8-ounce) blocks cream cheese, softened 1 (8-ounce) block 1/3-less-fat cream cheese softened 1 cup sugar 1/4 amaretto (almond-flavored liqueur) 2 tablespoons flour 2 teaspoons vanilla extract 1/4 teaspoon salt 3 ounces white chocolate, melted 3 large eggs Fresh raspberries (optional)

Preheat oven to 325°F.

Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch spring-form pan coated with cooking spray. Wrap outside of pan with foil. Arrange berries in crust; set aside.

Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients (1 cup sugar through chocolate); beat until smooth. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan. Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1 inch. Bake at 325°F for 1 hour and 10 minutes or until almost set. Remove cheese cake from oven; cool to room temperature. Cover and chill at least 4 hours. Garnish with additional raspberries, if desired.

Serves 12.

1 Serving - 1 Wedge: Calories: 315 (Cal. from fat: 29%), Fat: 10.3g (Saturated: 5.6g), Cholesterol: 82mg, Sodium: 454mg, Carbohydrate: 41.5g, Protein: 10.4g.

[Cooking Light, May 2000]