Preparation

Make the crust:

• Position a rack in the center of the oven and heat the oven to 375°F.In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

填充并烘烤芝士蛋糕：

• 在装有桨叶附件的立式搅拌机中，打奶油奶酪，融化的白巧克力，面粉和中等速度的少量奶油，经常刮下碗的侧面和桨，直到非常光滑，蓬松，大约5分钟。确保奶酪没有团块。加入1-1/4杯砂糖，继续跳动直至充分混合并光滑。一次加入一个鸡蛋，跳动直到混合。（一旦添加了鸡蛋，否则芝士蛋糕会在冷却时裂开。

  Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Top and serve:

• 取消弹簧并取下弹簧锅的侧面，并在底部地壳下方运行一个长而薄的金属刮刀。小心地将蛋糕滑到平板上。将覆盆子放在蛋糕上。要釉浆果，请在用1 tbs的小锅中加热果酱。水经常搅拌，直到融化并光滑；拉紧。用融化的果酱混合物刷覆盆子。要切开一把薄刀，在热水下擦干刀片，擦干，然后将蛋糕切成薄片，在每片切片后加热和擦拭刀。

Make Ahead Tips

要冻结，将未镀料的冷却蛋糕放在冰箱中的有框烤盘上，被发现，直到顶部冷又坚固。然后将其包裹在两层塑料和一层箔纸中。在冰箱中融化过夜。