1/2 Box NABISCO FAMOUS WAFERS,

-crushed 2 tb SUGAR

3 tb BUTTER, melted

Mix the crushed wafers with -sugar and melted butter. -Press On bottom of 9" springform -pan. Bake at 350-degrees -for 8 Minutes. Let cool. FILLING 2 1/2 lb CREAM CHEESE, cubed and room

-temperature 2 c SUGAR

1/4 c FLOUR

5 lg EGGS

1/3 c MILK

1/2 lb WHITE CHOCOLATE, melted

1 pt FRESH RASPBERRIES or 1 pkg.

-loose- Packed, unsweetened frozen -raspberries (do not thaw) Beat cream cheese, sugar and -flour in large bowl with -heavy Duty mixer until very -smooth. Beat in eggs, one -at a time, Only until blended. Stir in -milk, then white chocolate, -by Hand. Grease sides of prepared pan -and pour in half of -cheesecake Mixer. Sprinkle with half of -raspberries. Repeat with Remaining cheesecake batter -and raspberries, pressing -the Second layer of raspberries -down into the batter so -they Don't dry out in the oven. Bake at 375 degrees for 15 -minutes. Reduce heat to -235- Degrees and continue baking -for 1 hour and 30 minutes -or Until done. Center will no -longer be sticky but will -not Appear cooked. It will firm -up upon cooling. Let come to room temperature -and refrigerate overnight. Remove from pan. TOPPING 1/2 c SEMI-SWEET CHOCOLATE CHIPS,

-melted 2 tb CRISCO SHORTENING

1/2 c HEAVY CREAM, whipped

1 tb POWDERED SUGAR

Note, there are two White Choc. Raspberry recipes, they are both different... WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST