Chocolate Cheesecake with White Truffle Sauce

Cheesecake:
16 oz. cream cheese, softened
1 tsp. vanilla
2/3 C. sugar
1 Tbsp. all-purpose flour
3 eggs
8 oz. bittersweet baking chocolate, melted and cooled
fresh raspberries or strawberries, if desired

Sauce:
6 oz. white chocolate baking bars, chopped
2 Tbsp. butter
1/2 C. whipping cream

Heat oven to 275 degrees. Lightly spray bottom and sides of a 9 in. springform pan with cooking spray. In a medium bowl, beat cream cheese and vanilla with electric mixer on medium speed until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate. Pour into pan.
Bake about 1 hr. 15 min. or until center is set. (Do not insert a knife into the center, as this may cause the cheesecake to crack.) Cool at room temperature 15 min.
Run knife around sides of pan to loosen cheesecake. Cover and refrigerate about 3 hrs or until chilled.
Meanwhile, in a 2 qt. saucepan, melt white chocolate and butter over very low heat, stirring constantly (mixture will be thick and grainy). Remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hrs or until chilled.
Run knife around sides of springform pan again and remove sides. Let cheesecake stand at room temperature 15 min. before cutting. Drizzle sauce over cheesecake and top with berries. Store in refrigerator.