1 ¼ cup chocolate wafer crumbs
1/3 cup butter, melted
½ cup sugar, divided
2 4oz package premium white chocolate(1 for the garnish)
2 8oz packages of cream cheese
1 tsp vanilla
2 tbsp vegetable shortening(for the garnish recipe)
white chocolate wedges for garnish(recipe follows)
fresh raspberries for garnish
Preheat the oven to 375°
In a small bowl combine the chocolate wafer crumbs, butter and ¼ cup of sugar. Press the mixture into a 9” pie plate and refrigerate.
Melt 1 package of white chocolate over hot(not boiling) water.
In a large bowl, combine the cream cheese and the remaining ¼ cup of sugar with an electric mixer until smooth. Add the eggs 1 at a time, beating well after each. Blend in the melted chocolate and the vanilla.
Pour the cream cheese mixture into the prepared crust.
Bake for 30 minutes or until the edges are very lightly browned. Cool completely. Place in the refrigerator.
Prior to serving garnish with the white chocolate wedges and raspberries.
White chocolate wedges
Melt 1 package of white chocolate over hot not boiling water with 2 tbsp vegetable shortening. Stir until smooth. Spread the mixture into a waxed paper lined 8” round cake pan. Refrigerate until softly set but not hard. With a sharp knife score the circle into 8-10 wedges; Loosen the circle from the edge of the pan and refrigerate until firm. About 20 minutes. Remove the wedges from the pan and use as your garnish.