Recipe

Steps

1: Preheat oven to 350 F.
2: In a medium bowl, mix the melted butter, graham cracker crumbs and sugar until blended.
3: Press the mixture firmly and evenly on the bottom of an ungreased 9-inch spring form pan.
4: Set the pan on a baking sheet and bake the crust for 12-15 minutes, until golden brown.
5: When cool, grease the sides of the pan above the crust and set aside.

image from Cayobo

1: Reduce oven temperature to 300 F.
2: Put 2 and 1/2 bars of chocolate in a medium bowl, broken up. Save the final half for later.
3: Pour boiling water over the chocolate and shake the bowl to submerge the chocolate. Cover and let stand for 2 minutes without stiring.
4: Whisk the chocolate and water until thoroughly blended and smooth. Set Aside.
5: In a mixing bowl, beat the cream cheese just until smooth, about 45 seconds.
6: Add the sugar, vanilla and salt and beat just until smooth, about 1 1/2 minutes, scrapping the bowl and beaters once or twice.
7: Beat the eggs in one at a time, just until blended.
8: Use a rubber spatula to stir the melted chocolate thoroughly into the filling.
9: Scrape the filling on top of crust and spread it evenly
10: Bake the cake, on a baking sheet, for 60-70 minutes, until the edges of the cake are puffed but the center still jiggles like tender gelatin when the pan is gently shaken.
11: Set pan on a rack. Slide a thin paring knige carefully around the upper edges of the cake to detach it from the pan, but do not remove the pan sides.
12: When the cake is cool, loosen the sides of the pan but do not remove them.
13: Refrigerate the cake until it is thoroughly cold, before covering it with plastic wrap.
14: For the best flavor, keep cake refrigerated for at least 4-8 hours.

1: Puree half of the raspberries (2 2/3 cups) with the sugar in a blender or food processor.
2: Optionally, strain the puree through a medium mesh strainer to remove the seeds, stirring and pressing on the solids to extract as much pureee as possible. If you want seeds in the puree then don't do this step.
3: Measure puree and water to make one cup.
4: Whisk the corn starch into the puree in a small, non-reactive saucepan.
5: Bring the mixture to a simmer over medium high heat, stirring constantly.
6: Simmer 1 1/2-2 minutes, stirring occasionally, until the puree is thickened and bright in color. Set aside to let cool.
7: Shred the remaining half of white chocolate with a grater. Set aside.
8: Uncover and remove the sides of the cake pan.
9: Pour or spoon the puree on top of the cake.
10: Decorate the ake with the remaining raspberries and white chocolate shavings, it is best to use a spoon to spread shavings because they will melt in your hands.