White Chocolate Cheesecake

Cheesecake is already a decadent treat, but you can always amp it up a bit by adding creamy white chocolate. Topping this with fresh raspberries raises it to anti-oxidant level! Don't forget to use your homemade vanilla extract recipe to make it uniquely your own.

What You Need
1/2 cup butter, softened
3/4 cup sugar, divided
1-1/2 tsp. vanilla, divided
1 cup flour
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 pkg. (6 squares each) BAKER'S White Chocolate, melted, cooled
4  eggs
2 cups fresh raspberries

Make It
HEAT oven to 325°F.

BEAT butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch spring-form pan. Prick with fork. Bake 25 min. or until edge is lightly browned.

BEAT cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.