I made this cheesecake for Mother's Day- NY style cheesecake with substitutions for Philly Cream Cheese with St. Moret (not salty) and crème frâiche: The topping was a coat of melted Nestle's white chocolate (baking chocolate) and raspberry jam (which I heated over a double boiler to melt and make more syrupy. The consistency turned out EXACTLY like a NY cheesecake - rich, dense and creamy! YUMMMMM!!!!!
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