---------- Recipe via Meal-Master (tm) v8.04
       Title: White Chocolate Rasberry Cheesecake
  Categories: Cheesecakes, Fruits, Chocolate
       Yield: 12 servings
     1/2 pk Nabisco famous wafers, crush
       2 tb Sugar
       3 tb Melted butter
   2 1/2 lb Cream cheese, cubed, soft
       2 c  Sugar
     1/4 c  Flour
       5 ea Large eggs
     1/3 c  Milk
     1/2 lb White chocolate, melted
       1 pt Fresh rasberries OR
       1 pk Raspberries, unsweetened,
       1 x  -frozen
     1/2 c  Semi-sweet chocolate chips
       2 tb Shortening
     1/2 c  Heavy cream
       1 tb Powdered sugar
   Mix crust ingredients and press into bottom of 9         
   springform pan. Bake at 350~F for 8 minutes. Let Cool.    
   Beat cream cheese, sugar and flour in large bowl with     
   heavy duty mixer until very smooth. Beat in eggs, one     
   at a time, only until blended. Stir in milk, then         
   white chocolate, by hand. Grease sides of prepared pan    
   and pour in half of cheesecake mixer. Sprinkle with       
   half of rasberries. Repeat with remaining cheesecake      
   batter and rasberries, pressing the second layer of       
   rasberries down into the batter so they don't dry out     
   in the oven. Bake at 375~F for 15 min. Reduce heat to     
   235~F and continue baking for one hour and thirty         
   minutes or until done. Center will no longer be sticky    
   but will not appear cooked. It will firm up upon          
   cooling. Let come to room temperature and refrigerate     
   overnight. Remove from pan. Mix together topping          
   ingredients and heat in microwave Spread cooled cake      
   with chocolate and let stand until firm. Decorate with
   whipped cream, chocolate curls and raspberries