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

SAUCE:

2 c. frozen raspberries, thawed
1 c. sugar
1/2 c. Framboise

Beat cream cheese until smooth, add sugar, vanilla, eggs and chocolate; mix together. Place mixture in a greased springform pan. Bake in water bath at 250 degrees for 1 hour.

Puree berries, sugar and Framboise in blender. Strain and serve over cheesecake.