White Chocolate Cheesecake with Raspberry Sauce

Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons melted butter or margarine
2 tablespoons granulated sugar

Filling:
4 (8 ounce) packages cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened
4 eggs, room temperature
10 ounces white chocolate, melted
1/2 teaspoon vanilla extract
Pinch of salt

Raspberry Sauce:
2 cups fresh or frozen raspberries, thawed
1/4 cup granulated sugar
2 tablespoons Grand Marnier, orange liqueur or raspberry liqueur

Crust: Combine graham cracker crumbs, melted butter and sugar; mix well. Press onto bottom and sides of a 9-inch springform pan. Chill.

Filling: In mixing bowl, combine cream cheese and butter; beat with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add white chocolate, vanilla extract and salt; beat 1-2 minutes at medium speed. Turn mixture into prepared crust.

Bake at 300 degrees F for 1 hour or until filling is set.

Let stand at room temperature for 2 hours, then chill in refrigerator for at least 12 hours before serving with raspberry sauce.

Sauce: Puree raspberries in food processor or blender, until smooth. Strain through fine sieve to remove seeds. Stir in sugar and liqueur. Cover and refrigerate until ready to use. Can be made 3 days ahead.

Makes about 16 servings.