This would make a great New Years Day dessert.  Mind you, it is a dessert that would be great any day, any time and enjoyed by all.

 

• 1  1/3  cups chocolate wafer crumbs (fresh)
• 1/3 cup melted butter
• 7 ounces white chocolate melting wafers, chopped
• 2 pkgs. Philadelphia cream cheese, softened
• 1/2 cup sugar
• 3 large eggs
• 3 tbsp. white chocolate liqueur
• 3 tbsp. Chambord or Creme de Framboise (Raspberry) liqueur

In a bowl, mix together the crumbs and melted butter. Press into an 8 inch springform pan and bake in a 350 oven for about 10 minutes. Set aside.

Now place the chocolate discs in a metal bowl and place over a pot of simmering water (water not to touch bowl) and with a rubber spatula, keep stirring until completely melted and smooth.

With your mixer, beat the cream cheese with sugar until very, very smooth. Add the eggs, one at a time, beating to incorporate. Now divide the mix int two bowls, equally. In one bowl, add the chocolate liqueur and in the other, the Framboise. Blend each one until well blended.

In one half of the baked crust, add the white chocolate mix and the other side the raspberry. With a spoon, run through each one, making large swirls.

Bake  for approximately 30 minutes until almost set. Cool in the oven (with door ajar) for a good hour before removing to a rack to cool. Chill for 4 hours before serving. Adda fresh raspberry sauce that is strained and drizzled over the top in a pretty design.