White Chocolate Cheesecake

Crust:

2 cups graham cracker crumbs

1 cup blanched slivered almond

1/4 cup clarified butter, still liquid

Filling:

9 ounces white chocolate

4 (8.00 ounces) packages cream cheese, softened

1/2 cup sugar, plus

2 tablespoons sugar

4 large eggs

2 large egg yolks

2 tablespoons all-purpose flour

1 tablespoon vanilla

2 pints raspberries or strawberries, rinsed

Crust:

In a processor, blend crumbs and almonds until almonds are ground fine. Add butter and combine well. Press into the bottom and two thirds up the sides of a 10 inch springform pan. Preheat oven to 300 degrees F.

Filling:

Melt chocolate; stir until smooth. In a large bowl, beat cream cheese until light and fluffy. Add sugar and beat in whole eggs and 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 raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. Turn off oven and leave cheesecake in the closed oven for a further 1/2 an hour. Let the cheesecake cool and then chill it, covered loosely, overnight.