Valentine Raspberry Cheesecake

FOR THE FILLING
120 g White chocolate
750 g Cream cheese
2/3 c Sugar
1 tb Vanilla
A lemon; juice and rind of
3 lg Eggs
1 Punnet fresh berries

FOR THE TOPPING
250 g Sour cream
3 tb Sugar
1/2 ts Vanilla
2 Punnets raspberries
1/2 c Raspberry jam

First make the crust. Process the biscuits and almonds together until they
are fine crumbs and mix with the melted butter. Stir until all the crumbs
are moistened. Press the mixture into a greased and lined heart shaped tin.
(I use a potato masher to compress the crumb mixture neatly). Bake at 180c.
for 10 minutes. Cool.

To make the filling, beat the cream cheese with the sugar until light and
fluffy. Add the eggs, one at a time, then add the juice and rind of the
lemon, vanilla and melted white chocolate. Mix well to combine. Spoon half
the batter into the crumb crust and then top with berries. Spoon remaining
batter over the berries, tap the tin firmly to release any air bubbles and
smooth the top. Bake at 180c. for 40-50 minutes, until the edges are set
but the centre is wobbly. Remove the cake from the oven.

Mix all the topping ingredients together and smooth gently over the hot
cake, taking care not to disturb the surface. Return to the oven for a
further 5 minutes. Remove the cake from the oven and chill overnight.

Remove the cake from the fridge and turn upside down on a flat platter to
remove from the tin, then place a serving plate over the base and turn over
so that the cake is now the right way up on your serving platter. Arrange
the berries over the cake and warm the raspberry jam. Brush over the
berries.