White Chocolate Cheesecake with Raspberry Topping

1. Make crust by combining the gingersnap crumbs, sugar, and toasted almonds in the bowl of a food processor fitted with metal chopping blade and process for 30 to 45 seconds until mixture is finely ground. Transfer mixture to a mixing bowl. Add melted butter and mix with a fork until mixture is uniformly moistened. Pat crumb mixture evenly onto bottom of prepared cake pan. Freeze crust for 30 minutes.

2. Make filling Position a rack in center of oven and preheat to 325 degrees. Place chocolate on a work surface and use a chefs knife or an offset serrated knife to very finely chop chocolate. (Alternatively, chocolate may be coarsely chopped and then placed in the bowl of a food processor fitted with a metal chopping blade and pulsed until very finely chopped, making sure not to over-process and melt chocolate. Transfer chopped chocolate to a medium size heat proof bowl and set aside.

3. In a small saucepan, over medium heat, cook cream until it comes to a gentle boil. remove pan from heat and pour hot cream over chopped chocolate. Let stand for 3 to 4 minutes to melt chocolate. Stir gently until mixture is well-blended and smooth. Cool white chocolate mixture until tepid.

4. In the bowl of electric mixer, using the paddle attachment, beat cream cheese on medium-low speed until creamy and totally free of lumps, about 2 minutes. Scrape down inside of bowl and paddle, as needed. Gradually add sugar and beat until combined. Mix in vanilla and almond extracts. Mix in white chocolate mixture until just combined. On low speed, beat in eggs, one at a time, making sure that each is combined before adding the next, but being careful not to overheat and incorporate air. Pour filling into prepared crust.

5. Wrap the springform pan with a large sheet of aluminum foil (to keep the water out of the cake). Put baking pan in a larger roasting pan. Put the roasting pan in the oven and pour in enough hot water to come halfway up the side of cake pan. Bake for 55 to 60 minutes or until the top of the cake is set, except for very center cheesecake will completely set upon cooling. Remove cake pan from water bath. Immediately run tip pot a thin-bladed paring knife between edge of cake and pan. (This step will reduce chances of the top of cheesecake cracking as it cools. Place cheesecake on a wire rack and allow to cool completely.

6. Cover top of pan tightly with plastic wrap and refrigerate for at least 6 hours or overnight, until cold.

7. Make raspberry topping In a small saucepan, over low heat, bring the raspberry jam to a simmer. Cook for 1 to 2 minutes or until it is slightly reduced. Let cool to room temperature.

8. Using a small metal offset spatula, spread jam in an even layer, over top of cheesecake. Starting from the center, arrange raspberries in concentric circles over jam. Refrigerate for at least one hour or up to 4 hours once topping is assembled. Remove cheesecake from refrigerator 30 minutes before serving. To serve, but cheesecake with a sharp thin-bladed knife, dipping blade in hot water and wiping it dry after each use.