1 cup butter
1 (7 ounce) can cream cheese, at room temperature
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, cream cheese and butter sandwiches, sliced
1 (8 ounce) container raspberry glaze
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a small bowl, beat the butter, cream cheese and vanilla until light and fluffy. Mix in the cream cheese mixture. Stir into the butter mixture. Spread evenly into the prepared pan.
Bake in the preheated oven for 60 minutes. Reduce the heat to 325 degrees F (165 degrees C) and allow the cheesecake to cool. Brush the top of the pan with egg white to prevent cracks.
In a large bowl, whisk together the raspberry glaze and raspberry syrup until smooth. Pour over the cheesecake. Cover tightly with plastic wrap and refrigerate for 24 hours.
During the overnight period, spoon the raspberry mixture into the pan just as it starts to form on top. Let stand overnight before removing from pan.
When the cheese mixture is cool, mix in the cream cheese mixture. Spread over the cream cheese layer of the cheesecake. Allow to cool completely.