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

Combine these ingredients.

RASPBERRY TOPPING:

2 c. frozen raspberries, thawed
1 c. sugar

Blend in blender and strain seeds out through wire strainer.

Grease and flour a 10 inch springform pan. Bake cake in a hot water bath for 1 hour at 250 degrees.