Ingredients:

-3/4 cup sugar, divided
-1/2 cup (1 stick) butter, softened
-1 1/2 teaspoons vanilla, divided
-1 cup flour
-4 packages (8 oz. each) Cream Cheese, softened
-2 packages (6 squares each) BAKER’S Premium White Baking Chocolate, melted
-4 eggs
-2 cups raspberries

1. Preheat oven to 300°F
2. Beat 1/4 cup of the sugar, the butter and 1/2 teaspoon of the vanilla in small bowl with electric mixer on medium speed until light and fluffy
3. Gradually add flour, mixing on low speed until well blended after each addition
4. Press firmly onto bottom of springform pan; prick with fork
5. Bake 25 minutes or until edge is lightly browned
6. Beat cream cheese, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in large bowl with electric mixer on medium speed until well blended
7. Add melted chocolate; mix well
8. Add eggs, one at a time, beating on low speed after each addition just until blended
9. Pour over crust
10. Bake 55 minutes to 1 hour or until center is almost set
11. Run knife around rim of pan to loosen cake; cool before removing rim of pan
12. Refrigerate overnight
12. Top with the raspberries just before serving