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.

Place a large pan in the oven. Place a greased spring-form pan in the center. Fill the outside pan with hot water enough to reach half way up along the outside of the spring-form pan. Pour the cheesecake mixture into the spring-form pan.

Bake at 250°F for about 1 hour or until a toothpick inserted in center of cheesecake comes out clean. Open oven and allow cheesecake to cool for 60 minutes; center may still be unset. Cool completely and refrigerate.

RASPBERRY SAUCE:

1 c. sugar
2 cups fresh raspberries, seeded

Mix together and let sugar dissolve thoroughly.

To Serve: Transfer cheesecake to a decorative serving dish and ladle sauce around cheesecake.

Submitted by: Belle