White Chocolate Raspberry Cheesecake

Crust:
1 1/3 c graham cracker crumbs
1/4 c sugar
1 Tbsp butter, melted
3 c fresh raspberries

Filling:
24 oz cream cheese, softened
1 c sugar
1/4 c amaretto
2 Tbsp flour
2 tsp vanilla extract
1/4 tsp salt
3 oz white chocolate, melted
3 eggs
fresh raspberries

Preheat oven to 325 degrees.

To make crust: Combine graham cracker crumbs, sugar and butter; press unto bottom and 1" up sides of a greased 9" springform pan. Wrap outside of pan with foil. Arrange berries in crust.

To make filling: Beat cream cheese until smooth. Add next 6 ingredients and beat until smooth. Add eggs, one at a time; beat well after each. Pour into pan. Place pan in a large shallow pan with 1" hot water in the bottom.

Bake for 1 hour and 10 minutes at 325 degrees or until almost set. Cool to room temperature; cover and chill at least 4 hours. Garnish with fresh berries.

NOTES
From Cooking Light.
Untried.