Erica's Raspberry Cheesecake

I know not all of you are Vegan!  Before my little cholesterol deal, I wasn't either.  A friend of mine, who is now off to college, makes a killer cheesecake.  I asked her if she might want to post the recipe when she was home on Christmas break and to my surprise, she agreed, to give all of you her "secret" recipe.  This cheesecake is yummy and would make a wonderful special dessert for birthdays or any other special occasion.  Enjoy and Thank You, Erica!

Raspberry Cheesecake

• 12-14 Servings
• Prep: 25 min. Bake: 55 min. + chilling

INGREDIENTS:

• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 1/2 cup confectioners' sugar
• 1/4 cup HERSHEY®’S Cocoa
• 1/3 cup butter, melted

FILLING:

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1/3 cup sour cream
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 eggs, lightly beaten
• 1 ½ cup (6 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips, melted
• 1 ½ cup HERSHEY®’S Premier White Chips

TOPPING:

• 1 tablespoon each semisweet chocolate and vanilla or white chips
• 1-1/2 teaspoons shortening
• 2 cups fresh raspberries

DIRECTIONS:

• In a large bowl, combine the wafer crumbs, confectioners' sugar, cocoa and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack.

• In a large bowl, beat cream cheese and sugar until smooth. Add the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Remove 2 cups batter to a bowl; stir in white chocolate chips.

• Pour over crust. Add chocolate chips to the remaining batter; carefully spoon over white chocolate layer.

• Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour.

• For topping, divide shortening in half and put into separate microwavable safe bowls. Add one flavor into each bowl. Microwave on high for 25 seconds; stir. Heat in 10- to 20-second intervals, stirring until smooth. Place the raspberries in three rows around the perimeter of the cake. Drizzle toppings over cheesecake. Chill for at least 3 hours. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.