White Chocolate Cheesecake - Roberto Individual Presentation

Crust:
2 cups graham cracker crumbs
1 cup slivered almond
1/4 cup butter, melted

Filling:
10 oz. white chocolate
4 (8oz) packages cream cheese, softened
1/2 c. sugar plus 2 T.
4 eggs
2 egg yolks
2T. flour
1 T vanilla
2 pts raspberries or 2 pts. strawberries, rinsed

Directions:
1. Make crust: in processor, blend crumbs and almonds until almonds are ground fine.
2. Add butter and combine well.
3. Press into bottom and 2/3s up sides of 10 inch springform pan.
4. Preheat oven to 300º.
5. Make Filling: Melt chocolate; stir until smooth.
6. In a large owl, beat cream cheese until light and fluffy.
7. Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition.
8. Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating, until the filling is combined well.
9. Scatter raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. turn off oven and leave cheesecake in closed oven for a further 1/2 an hour.
10. Let the cheesecake cool and then chill it, covered loosely, overnight.