Crust:
1 1/2 C crushed graham cracker crumbs
5 T melted butter
2 T sugar
Filling:
4, 8 oz. pkg. cream cheese, softened
1/2 C butter at room temp
4 eggs
10 oz. white chocolate melted
4 1/2 tsp vanilla
pinch salt
Raspberry Sauce:
2 C raspberries, fresh or frozen but thawed
1/4 C sugar
2 T Grand Marnier
Additional raspberries to garnish
Make crust and press into bottom and sides of a 9 inch spring form pan. Chill. Mix ingredients (1 egg at a time). Pour into crust and bake for 1 our in preheated 300 degree oven. LEt stand for 2 hours at room temp then chill for 12 hours. Slice thin and serve with raspberry sauce and fresh raspberries to garnish.
For suace puree berries and strain to remove the seeds. Srit in sugar and liqueur and chill well.
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