2 lbs. cream cheese
1 c. sugar
1 tsp. vanilla
4 eggs
8 oz. white chocolate, melted

Beat cream cheese until smooth. Add sugar, vanilla, eggs and chocolate; mix well. Place mixture in prepared 10-inch spring form pan. Bake in water bath at 250 degrees for 1 hour (cover the outside of the springform pan with foil completely so water won't get in).

SAUCE:

2 c. frozen raspberries, thawed
1 c. sugar
1/2 c. framboise (black currant)

Puree all three in blender. Strain; serve over cheesecake.