->White Chocolate 05 <-

18 vanilla wafer cookies

1 cup macadamia nuts, toasted

4 1/2 tablespoons butter, melted

4 ounces white chocolate, chopped

16 ounces cream cheese, at room temperature

2/3 cup sugar

2 teaspoons vanilla extract

1/2 teaspoon lemon juice

2 large eggs

3/4 cup fresh raspberries or frozen (thawed)

8 ounces sour cream

3 tablespoons sugar

1/2 teaspoon vanilla Preheat oven to

350 degrees F. Finely grind cookies and macadamias

in processor. Add butter and blend until mixture forms very moist

crumbs. Press crumbs firmly onto bottom and part of sides of 8

10 minutes

1 1/2 minutes

30 seconds to stir and to make sure it doesn't burn.Set aside. In

a large bowl, beat cream cheese, sugar vanilla extract, and lemon

juice until smooth. Add eggs, 1 at a time, beating just until

combined. Beat in white chocolate. Spoon half the batter into the

crust.

Top with berries. Top with remaining batter. Bake until cake is

45 minutes

20 minutes

In a medium bowl, whisk sour cream, sugar, and vanilla. Spoon over

cake,spreading to the edge of the pan. Bake 5 minutes. Allow cake

to cool and refrigerate overnight. Serve plain or garnish with more

berries.