Double-Decker Raspberry and White Chocolate Cheesecake

Ingredients

• 2 tablespoons flour 
• 0.5 teaspoon almond extract 
• 9 ounce chocolate wafers such as nabisco famous 
• 32 ounce cream cheese room temperature
• 4 large eggs 
• 12  raspberries unsweetened frozen thawed
• 1.3 cups sugar 
• 6 tablespoons butter unsalted melted ()
• 2 teaspoons vanilla extract 
• 2 tablespoons whipping cream 
• 6 ounces chocolate white finely chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• sieve
• hand mixer
• roasting pan
• aluminum foil
• springform pan

Directions

1. Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty aluminum foil.
2. Place cookies in processor and blend until coarse crumbs form.
3. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan.
4. Bake crust 8 minutes; cool on rack.
5. Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use). Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.
6. Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla.
7. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
8. Pour raspberry batter into prepared crust; place springform pan in large roasting pan.
9. Pour enough hot water into roasting pan to come 1 inch up sides of pan.
10. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes.
11. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
12. Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top.
13. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.)
14. Cut around pan sides with small knife to loosen cheesecake; release sides.
15. Garnish cheesecake with white chocolate curls, if desired.