Prep: 40 minutes
Total: 7 hrs 5 minutes
1/2 cup butter, softened
3/4 cup sugar, divided
1 1/2 tsp. vanilla, divided
1 cup flour
4 pkg (8 oz each) Philadelphia Cream Cheese, softened
2 pkg (6 squares each) Baker's White Chocolate, melted & cooled
2 cups fresh raspberries
Heat oven to 325 degrees
Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto the bottom of 9-ince springform pan. Prick with fork. Bake 25 minutes or until edge is lightly browned.
Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolates. Mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 55 minutes to one hour. Bake in a water bath at 325 degrees. Wrap the spring pan in foil then place in a roasting pan with water half-way to the top. Bake for 1 hour.
Refrigerate up to four hours.
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