White Chocolate Cheesecake recipe

The recipe is from foodnetwork.com. I'm a giant fan of the Food Network Channel! Uh hem.. Now, with this recipe, you can use just about any kind of fruit. At least, I'd imagine you could. The first time I made it I used fresh raspberries. This time around, as you can see by the pictures, I used fresh strawberries and blueberries. Both were quite delectable. Here's the recipe according to the food network and with my added input...

Crust:

1 cup slivered almonds (I don't use almonds, ps)

2 cups graham cracker crumbs (one indiv. pkg graham crackers will suffice)

1/2 stick (1/4 cup) unsalted butter, melted (I just eye-ball it and typically use about 2-ish spoonfuls)

Filling:

8 ounces fine-quality white chocolate (Nestle will do just fine)

4 (8 oz) packages cream cheese, softened (you definitely want it softened-it makes it so much easier to mix)

1/2 cup + 2 Tbsp. sugar

4 whole large eggs (whatever eggs you buy works wonderfully)

2 large egg yolks

2 Tbsp. all-purpose flour

1 tsp. vanilla

2 cups fresh raspberries (11 ounces) (I've never measured the fruit, but one-two boxes of raspberries, one box of blueberries and one box of strawberries are the 'measurements' that I've used)

Garnish: Fresh raspberries, mint sprigs and raspberry coulis (the added fruit + mint leaves makes it look real nice)

Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan. (I used the Pampered Chef food chopper this last time and have used a freezer size ziploc bag to crush the graham crackers. Also, if you don't have a springform pan, a glass Pyrex dish works just as well-just keep an eye on it as it gets closer to the 55 minute mark)

Make filling: Preheat oven to 350*

Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.

Beat cream cheese with an electric mixer (or by hand) at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time (yes, 1 at a time), beating well at low speed and scraping down bowl after each addition.

Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.

Arrange berries in 1 layer over crust and pour filling into crust. (I threw in an extra layer of berries after the first layer of cream cheese mixture, instead of pouring it in the pan all at once. My strawberries baked right into the crust which wasn't what I was hoping, but it doesn't do that with raspberries-just make it your own) Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45-55 minutes.

Run a knife around edge of cake to loosen (if in a springform pan), then cool completely in pan on a rack (or counter) Cake will continue to set as it cools. Serve at room temperature or chilled (I prefer chilled).

Cooks' note: Cheesecake can be made 3 days ahead and chilled, covered.