Raspberry and White Chocolate Cheesecake

For the crust:
4 Tbs butter, melted
1 cup crushed ginger snaps or Graham cracker crumbs
1/2 cup chopped walnuts or pecans

For the filling:
1 1/2 cups mascarpone cheese
1 cup cream cheese
2 eggs, beaten
1/4 cup confectioner's sugar
9 oz (9 squares) white chocolate
1 1/2 cups fresh or frozen raspberries

For the topping:
1/2 cup mascarpone cheese
1/3 cup cream cheese
1 tsp vanilla extract
White chocolate curls and fresh raspberries for garnish (optional)

Mix together the ingredients for the crust and press into the bottom of a 9-inch springform pan. To make the filling, combine the mascarpone, cream cheese, eggs, and sugar in a mixing bowl and beat until smooth and thoroughly combined. Melt the white chocolate in a pot set over hot water or in the microwave, then stir into the mascarpone mixture along with the raspberries. Pour the mixture into the springform pan and smooth with a spatula. Bake in a preheated 300º F oven for 1 hour, until just set. Turn off the oven but do not remove the cake from the oven until completely cooled and set. Remove the sides of the pan and carefully transfer the cake to a serving plate. Combine the ingredients for the topping and beat until smooth and thoroughly combined. Spread onto the cake and top with white chocolate curls and fresh raspberries if desired. Serves 8 to 12.