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Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar, divided
- 1 1/2 tsp vanilla, divided
- 1 cup flour
- 4 pkg (8oz each) Cream Cheese, softened
- 2 pkg (6 sq each) BAKER'S White Chocolate, melted, cooled
- 4 eggs
- 2 cups fresh raspberries
Details
Servings 16
Adapted from KraftFoods.com
Preparation
Step 1
1. HEAT oven to 325°F. BEAT butter, 1/4 cup sugar and 1/2 tsp vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9" springform pan. Prick with fork. Bake 25 min sor until edge is lightly browned.
2. BEAT cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
3. BAKE 55-60 mins or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.
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