Categories: Cakes, Cheesecakes, Fruits 
      Yield: 1 cake 
  
-----------------------------------CRUST----------------------------------- 
      2 c  Graham cracker crumbs 
      1 c  Ground almonds 
    1/4 c  Clarified butter in liquid 
           Form 
 
----------------------------------FILLING---------------------------------- 
      8 oz Fine-quality white chocolate 
      4    8oz packages cream cheese 
    1/2 c  +2 tablespoons sugar 
      4 lg Eggs 
      2 lg Egg yolks 
      2 T  Flour 
      1 ts Vanilla 
      2 pt Raspberries 
  
  Crust:  Blend together the graham crumbs and the almonds, add the butter 
  and combine mixture well. Press the mixture onto the bottom and two thirds 
  up the sides of a 10-inch springform pan. 
   
  Filling:  In a double boiler melt the chocolate, stirring until it is 
  smooth, and remove the bowl from the heat. In a large bowl with an electric 
  mixer beat the cream cheese until it is light and fluffy; add the sugar and 
  beat in the whole eggs and egg yolks, 1 at a time and 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 well combined. 
   
  Scatter the raspberries over the bottom of the crust, pour filling over 
  them, and bake the cheesecake in the middle of a preheated 250F oven for 1 
  hour, or until top is firm to the touch. Let the cheesecake cool in the pan 
  on a rack; chill, covered loosely, overnight. Remove side of pan to serve. 
   
  Gourmet Magazine December 1992