Categories: Cheesecakes, Desserts, Cakes, Chocolate 
      Yield: 10 servings 
  
------------------------------------CAKE------------------------------------ 
      6 oz White chocolate chips 
      1 lb Cream cheese 
    3/4 c  Sugar 
      3    Eggs 
  1 1/2 ts Vanilla extract 
    3/4 c  Sour cream 
      2 T  Unsweetened cocoa 
 
------------------------------RASPBERRY SAUCE------------------------------ 
  2 1/2 c  Raspberries 
           Sugar to taste 
  
  Place chocolate in a double boiler and heat over hot water until it melts. 
  Stir to blend and let cool to room temperature. 
   
  With an electric mixer, blend cheese and sugar until smooth. Mix in eggs, 
  vanilla, and sour cream.  Stir in melted chocolate. NOTE: it is important 
  to have the cheesecake ingredients and the melted chocolate close to the 
  same temperature when they are combined so that they blend together 
  smoothly.  Pour into a greased 9-inch springform pan. Bake in the middle of 
  a preheated 325F oven for 25 minutes or until just barely set. Turn off the 
  oven, leave the door ajar, and let cool in oven for 1 hour longer. Chill. 
  Just before serving, dust cocoa through a sieve making a ring around the 
  cheesecake. 
   
  Prepare raspberry sauce:  Reserve 1/2 cup raspberries for garnish. In a 
  blender, puree the remaining berries and push through a sieve. Stir in 
  sugar to taste. To serve, spoon raspberry sauce on to desert plates. Remove 
  pan sides of cheesecake and cut into wedges. Place on raspberry sauce and 
  garnish with berries. 
  Cheesecake: 31 Fantastic Recipes    Lou Seibert Pappas