Do you have a sweet tooth? Are you sick of all the plain cakes, pies, and pastries out there? Me too. If you are interested in preparing something new to wow your guests at your next dinner party, try this recipe for white chocolate raspberry cheesecake. I know that this recipe is not from generations ago, and it does not have any emotional ties. But you never know…maybe I will be the one to pass this recipe on to my family! I came upon this easy recipe a few months ago, and I have tried it a couple of times. It's been a huge success, and people keep asking for seconds!

For the crust:
1 cup almonds
2 cups graham cracker crumbs
½ stick unsalted butter, melted

For the cheesecake filling:
8 ounces of white chocolate
4 packages (8-ounce each) of cream cheese, slightly softened
½ cup plus 2 tablespoons sugar
4 whole large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups fresh raspberries

To make the crust, finely grind the almonds and graham cracker crumbs in a food processor and then add the butter; blending until they have combined. Then press the mixture over the bottom and a little up the sides of a 10-inch spring form pan.

To make the filling, set aside a large bowl over a saucepan of slightly simmering water. Melt the chocolate in the bowl, occasionally stirring until smooth. Beat the cream cheese, adding the sugar and all of the eggs, one at a time. Add the flour and vanilla and melted chocolate.

Arrange the berries in one layer over the crust and then pour the filling over the raspberries and the crust.

Bake in a 350 degree oven for about 45 minutes, and remember that the center of the cake needs to be a bit wobbly!

This cheesecake is best served with some fresh raspberries or a raspberry glaze over it!

So kick your next dinner party "up a notch" with this easy and simple white chocolate raspberry cheesecake, and BAM!! Your guests won't want to leave!