White Chcocolate Raspberry Cheesecake

Ingredients

• 2 cups bread crumbs plain
• 1/2 cup pecans chopped
• 1/2 cup butter
• 1 teaspoon cinnamon
• 1/2 cup sugar
• 2 pounds cream cheese softened
• 1 cup sugar
• 5 large eggs extra large
• 6 ounces chocolate white
• melted
• 1 pint raspberries
• 1/2 cup heavy whipping cream
• 1/4 cup cornstarch
• 1 tablespoon vanilla extract
• 1 pint raspberries
• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 tablespoons rum optional

Instructions

1. Crust; Put pecans in swall bowl with butter and Microwave on high for 1 1/2 minutes.
2. Stir dry ingredients together in 10-inch springform pan.
3. Add butter and nuts and mix well.
4. Pat onto bottom and sides.
5. Filling: Beat cream cheese until light.
6. Add sugar and beat until light and fluffy.
7. Add eggs one at a time; beating after each one.
8. Add remaining ingredients except berries and mix well.
9. Pour into pan.
10. Drop berries on top and push down with fork so that batter covers them.
11. Bake at 350F (180C) F for 1 1/2 hours in which a pan of water has been placed on the bottom rack.
12. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling.
13. Topping: Stir sugar and cornstarch well in saucepan.
14. Add berries and water and cook over medium heat until thick and bubbly.
15. Stir in rum.
16. Pour over cooled cake.
17. (I refrigerate the cake for a day first, then put topping on just before serving).