WHITE CHOCOLATE CHEESECAKE

CRUST:                                     

1 ¾ cups Chocolate Cookie Crumbs

6 Tbsps. unsalted Butter, melted

3 Tbsps. + 2 tsps. Sugar

 

FILLING:

8 oz. White Chocolate, chopped

4 (8 oz.) Pkgs.  Cream Cheese, at room temperature

¾ cup Sugar

¼ tsp. Salt

3 large Eggs

1 tsp. Vanilla

 

DIRECTIONS:

1. Heat oven to 350 degrees.
2. Combine the Crust ingredients in a medium bowl.
3. Press into the bottom and up the sides of a 9” spring form pan.
4. Bake 10 minutes; remove from the oven and cool on a wire rack.
5. Reduce the oven temperature to 325 degrees.
6. Place the chopped Chocolate 1 qt. glass bowl and Microwave for 1 minute; remove from the Microwave and stir until the Chocolate is completely melted.  Set aside.
7. Beat the Cream Cheese in a large bowl (or use the Food Processor) until it is smooth.  (About 30-45 seconds)
8. Beat in the Salt and Sugar until the mixture is creamy.
9. Beat in the Eggs, one at a time until just blended.
10. Add the melted White Chocolate to the Batter and mix thoroughly until all the Chocolate is combined with the Batter.
11. Stir the Vanilla into the Batter.
12. Place the spring form pan onto a baking sheet.  Pour the Chocolate Batter onto the baked Cookie Crumbs.
13. Bake the Cake on the baking sheet at 325 degrees for 45-55 minutes or until the edges are puffed and the top is dry to the touch.
14. Center should move slightly when pan is tapped but should not ripple as if liquid.
15. Cool completely on a wire rack; release the lock on the spring form pan and remove the sides.  Leave the cake on the bottom until served.  Serve at room temperature or refrigerate overnight.

 

Note:  It is normal for cheesecakes to crack slightly on top;  blueberry topping, sliced and glazed strawberries or chocolate curls may be placed on top to finish the cake with.

*To crush the cookie crumbs, use your food processor with the metal    chopping blade or place in a 1 Qt. Plastic Ziploc® bag and crush with your  rolling pin.

 

Yield:  12-14 Servings