White Chocolate Raspberry Cheesecake à l'Ankrom

My standard cheesecake recipe, from which nigh all cheesecakes I make are derived. It's a New York style cheesecake, in that it contains cream and is cooked at two temperatures.

White Chocolate Raspberry Cheesecake à l'Ankrom

Ingredients:
Crust:
1 3/4 cups crushed chocolate graham crackers
1/4 cup sugar
1/3 cup butter (melted)

Filling:
24 oz cream cheese (softened)
1 cup sugar
3 tablespoons flour
12 oz white chocolate (melted)
3 eggs
2 tablespoons heavy cream
2 teaspoons vanilla

Topping:
2 cups raspberries
1/2 cup sugar
2 tablespoons cornstarch

1. Preheat oven to 400°
2. Mix sugar & crackers in a bowl; add melted butter; press mixture along bottom and 2" up the sides of a 9" springform pan
3. In a large bowl, combine cream cheese, sugar, vanilla, and flour; mix very well; add eggs one at a time, mixing very well between eggs; finish by mixing in the cream; set filling aside
4. When all of the above is ready (including preheating), melt the white chocolate; as soon as it's melted it must be quickly mixed into the filling; pour filling into crust
5. Set cheesecake in middle of oven and bake at 400° for 10 minutes; reduce temp to 300° and cook for 55 to 65 minutes (until filling is set)
6. Remove cheesecake and let cool for 10 minutes; carefully run knife around the edge of the pan to loosen it; cool in fridge for 2 hours
7. Place raspberries, sugar, and cornstarch into a pan; stirring often, bring pan to a low boil and cook until raspberries are broken down; remove from heat and pour over the cheesecake
8. Replace cheesecake in fridge for 2 more hours

Note: this recipe can be made in a 7" springform pan simply by reducing crust ingredients to ~60%, and filling and topping ingredients to 50%.