White Chocolate Cheesecake with Raspberry Sauce

Mix cookie crumbs and melted butter. Press into a 9" spring form pan, wrapped in tin foil. Bake at 350°F for 10 minutes. Take out and turn oven down to 300°F.

Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.

Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and heavy cream. Blend well. Pour mixture into the springform pan.

Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Sprinkle white chocolate on top of cheesecake. Refrigerate until set before removing from pan.

Puree Raspberries and sugar. Strain and serve over cheesecake.