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

Beat egg whites until stiff peaks form. Set aside. To softened cream cheese, add sugar, vanilla and egg yolks. Mix thoroughly, until all sugar is incorporated. Add melted white chocolate and combine. Gently fold in beaten egg whites, until blended.

Pour into a greased springform pan. Bake at 250 degrees using a water bath (set cheesecake into a larger pan, pour hot water half way up the side of cheesecake). Bake 1 hour. Test with toothpick, if it comes out clean, take it out, center may still move. Cool completely and refrigerate.

1 c. sugar
1 pt. fresh raspberries, strained of seeds

Mix together and let sugar dissolve thoroughly.

To Serve: Place cheesecake on a pretty plate, ladle sauce around cheesecake.

This is a marvelous, rich dessert that everyone raves about.