Mom's White Chocolate Raspberry Cheesecake Santacafe

Make the crust:

In a food processor blend together graham cracker crumbs and the almonds until the almonds are ground fine, add the butter, and combine the mixture well. Press the mixture onto the bottom and two-thirds up the sides on a 10-inch spring form pan.

Make the filling:

In a metal bowl, set over a pan of barely simmering water, melt the chocolate. stir until smooth and remove bowl from heat. In a large bowl, with an electric mixer beat the cream cheese until it is light and fluffy, add the sugar, and beat in the whole eggs and the egg yolks one at a time. Beating well after each addition. Beat in the flour and the vanilla and add the melted chocolate in a slow stream. Beating until the filling is combined well. Scatter the raspberries over the bottom of the crust. Pour the filling over them. Bake the cheese cake in the middle of a preheated 250 degree over for one hour or until the top is firm to the touch.

Let the cheesecake cook, in the pan, on a rack. Chill it covered loosely over night and remove the sides of the pan.

Scatter raspberries on serving plate.