DAY 59 RECIPE: WHITE CHOCOLATE CHEESECAKE

I would like to start this by apologizing. I will not be posting a picture of this recipe tonight, it will be posted tomorrow. I am actually not serving this cake until tomorrow, so I did not want to put a photo up when the cake has yet to be garnished! Rest assured though, I will have the photo posted tomorrow afternoon!
Again, it seems I am making dessert. So much for my hope of eating a bit lighter fare while on vacation! That's what happens sometimes I guess! There is a lovely lady coming tomorrow as our lunch guest, so I was hoping to make something special for her! (Can't wait to see you Liz!).
I hope you all will enjoy this recipe as well! It's not huge, which is a nice change for a cheescake; and it's actually really easy to make. Totally delicious ( I have made it and eaten it many times!) and presents really nicely!
Here is the recipe, photo to follow tomorrow!
DAY 59 RECIPE:

WHITE CHOCOLATE CHEESECAKE


INGREDIENTS:
CRUST:
1 Cup Graham Cracker Crumbs
1/4 Cup Sugar
1/4 Cup Butter or Margarine, melted
FILLING:
8OZ Cream Cheese, softened
2 Tbsp Butter or Margarine, softened
1/2 Cup Sugar
2 Eggs
2 Tbsp Milk
1 Tsp Vanilla
2 Tbsp Flour
3 OZ White Chocolate, melted
GARNISH:
1 Pint Fresh Raspberries, washed and dried
2 OZ Dark Chocolate, melted
2 OZ White Chocolate, Melted

DIRECTIONS:
Pre heat oven to 350 degrees.
CRUST:
Toss together graham cracker crumbs and sugar. Mix in butter until everything is moistened. Pat in an even layer in the bottom of an 8" springform pan. Bake for 8 minutes. Remove from oven and let cool.
FILLING:
Beat together cream cheese and butter until fluffy. add sugar, beat until combined. Add eggs and beat until smooth. Add milk, vanilla and flour. Beat for one minute. Add white chocolate and mix thoroughly. Pour batter into prepared crust. Bake for 40 minutes. Remove from oven and cool. Refrigerate for at least 4 hours.
GARNISH:
Put melted white chocolate into a small piping bag. With this, pipe small circles in a pattern of your choice over the top of the cake. In each of these White chocolate circles, press a raspberry. After you have finished with the raspberries, drizzle dark chocolate over the entire top, i usually drizzle in back and forth horizontal lines.