White Chocolate Cheesecake with Raspberry Sauce
Wanted to share our Christmas desert tradition. Enjoy! 
White Chocolate Cheesecake with Raspberry Sauce
Ingredients:
Crust
3/4 cup hazelnuts (about 3 1/4 ounces)
3 cups vanilla wafers
1/4 cup sugar
6 tablespoons (3/4 stick) butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
4 eggs
3 ounces white chocolate chips
3 tablespoons hazelnut liqueur (such as Frangelico)
Preparation
For crust:
Position rack in center of oven and preheat to 325°F. Grease 10-inch-diameter spring form pan. Wrap aluminum foil around outside of pan. Place hazelnuts in pie pan and roast until brown, about 10 minutes. Transfer to kitchen towel, cover and let stand 5 minutes. Rub hazelnuts with towel to remove husks. Chop coarsely in food processor. Add vanilla wafers and sugar and process until fine crumbs form. Add melted butter and process until crumbs begin to stick together. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake 10 minutes. Cool crust on rack.
For filling:
Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate and hazelnut liqueur by hand. Pour filling into crust, covering completely.
Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes. Cool completely in pan on rack. Cover and refrigerate at least 24 hours. Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve.
Raspberry Sauce:
1 pint frozen raspberries
¼ c sugar
1 teaspoon lemon juice
Bring all ingredients to a boil and simmer until it starts to thicken. Strain and chill before serving.
= new reply since forum marked as read
Might
have to try this for New Year's Day. 
