White chocolate cheescake

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White Chocolate Cheesecake recipe at Kraftfoods.com

3/4 cup sugar, divided 1/2 cup (1 stick) butter, softened 1-1/2 tsp. Vanilla, divided 1 cup flour 4 pkg. (8 oz. Each) PHILADELPHIA Cream Cheese, softened 2 pkg. (6 squares each) BAKER'S White Chocolate, melted, slightly cooled 4 eggs 1 pt. (2 cups) raspberries Make It
PREHEAT oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan). Beat 1/4 cup of the sugar, the butter and 1/2 tsp. Of the vanilla in small bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until well blended after each addition. Press firmly onto bottom of pan; prick with fork. Bake 25 min. Or until edge is lightly browned.

BEAT cream cheese, remaining 1/2 cup sugar and remaining 1 tsp. Vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.

BAKE 55 min. To 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the raspberries just before serving. Store leftover cheesecake in refrigerator.
Kraft Kitchens TipsSize-WiseEnjoy a serving of this rich-and-indulgent cheesecake on special occasions.Variation - White Chocolate-Macadamia CheesecakePrepare as directed, stirring 3/4 cup chopped PLANTERS Macadamias into the batter before pouring over crust and baking as directed.How to Make Kosher for PassoverSubstitute 1-1/2 cups soft coconut macaroon cookie crumbs (Kosher for Passover) and 2 Tbsp. Margarine, melted, for the crust ingredients. Mix cookie crumbs and margarine; press firmly onto bottom of greased 9-inch springform pan. (Do not prick with fork or prebake crust.) Continue as directed for filling and baking.