Raspberry White Chocolate Cheesecake

This is one of my very favorites! It does make a very large dessert. I made this for an office gathering, and for months afterward a man from our Montreal office kept talking about it every time he came back to town. You can use frozen raspberries if fresh are not available - it will be just as good - thaw, drain and pat them dry before using.

Crust:
2 cups vanilla wafer crumbs
1/2 cup butter, melted

Filling:
4 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
4 large eggs
2 tablespoons flour
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
8 squares white chocolate, melted
2 cups fresh raspberries
1 tablespoon cornstarch

Crust:
Combine wafers and butter. Press into the bottom and 2/3 up the sides of a 10" springform pan.

Filling:
In a large mixer bowl, beat cream cheese until fluffy. Beat in the sugar and add eggs one at a time. Gradually stir in flour, vanilla and almond extract. Slowly add melted chocolate and beat until combined.

Toss raspberries with cornstarch. Sprinkle over the crust. Pour the cheesecake mixture over top.

Put in oven which has been preheated to 350 degrees F. Immediately turn the oven down to 250. Bake for 1 3/4 to 2 hours, until cheesecake is set in the centre.

Let cool and then refrigerate overnight. Garnish with additional raspberries.