Don't know where I went wrong, since everyone else is raving about this. I baked mine for 60 minutes. I cooled, then chilled it for 24 hours. When cut, the center was very mushy. It's like the raspberry sauce had soaked into it. On top it looked beautiful (see picture) so I was very surprised that it didn't hold its texture well. I served it at a guild function, and there wasn't one "swoon" which these ladies do for great, decadent desserts. Not one request for the recipe, which is always the usual course of things (as a chef, I hate being asked to give out recipes. It's like asking a doctor to give out free prescriptions. But with this recipe, I didn't have to worry - no requests.) It tasted fine, though nothing spectacular. The white chocolate cannot even be tasted, especially disappointing since I used expensive, imported Belgian white chocolate. I shouldn't have bothered. I've made many other cheesecakes, including just straight ones with no specialty flavorings, that were much better. I'm a chef, and have worked extensively as a caterer and pastry chef, so no rookie here. As cheesecakes go, this was merely OK. Not bad, but certainly not exceptional. I know that flies in the face of all the other glowing reviews, but I'm being completely honest. At best, I'd describe this as aggressively mediocre.
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Don't know where I went wrong, since everyone else is raving about this. I baked mine for 60...