We were recently emailed and told that the copycat recipe for The Cheesecake Factory Raspberry Truffle Cheesecake recipe we had published was a copyrighted recipe. We have no desire to publish any copycat recipes that break any copyright laws. So, we have taken down the copycat The Cheesecake Factory Raspberry Truffle Cheesecake recipe which had previously been here. Instead, we have put in place a Raspberry Truffle Cheesecake recipe which we feel is in the same spirit of The Cheesecake Factory Raspberry Truffle Cheesecake recipe but which we feel is actually much better than the real The Cheesecake Factory Raspberry Truffle Cheesecake recipe. Go on, try it and we bet you will think it is even better than the copycat The Cheesecake Factory Raspberry Truffle Cheesecake.

(better than the) Copycat The Cheesecake Factory Raspberry Truffle Cheesecake Recipe

For Crust:

* 2 cups graham cracker crumbs
* 1 cup ground almonds
* 1/4 cup melted clarified butter

For Filling:

* 8 ounces white chocolate
* 4 (8 ounce) packages cream cheese
* 1/2 cup + 2 tablespoons sugar
* 4 lareg eggs
* 2 large egg yolks
* 2 tablespoons flour
* 1 teaspoon vanilla
* 2 pints raspberries

Directions:

1. Preheat oven to 250 degrees.

2. Prepare the crust by blending together the graham cracker crumbs and the almonds.

3. Add the butter and combine mixture well.

4. Press the mixture onto the bottom and two thirds up the sides of a 10-inch springform pan.

5. For the filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat.

6. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy.

7. Add the sugar and beat in the whole eggs and egg yolks, 1 at a time and 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 well combined.

9. Scatter the raspberries over the bottom of the crust.

10. Pour filling over them, and bake the cheesecake in the middle of oven for 1 hour, or until top is firm to the touch.

11. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight. Remove side of pan to serve.

Makes: 1 cake