Lemony White Chocolate Cheesecake With Shortbread Cookie Crust

• Crust
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 cup finely ground shortbread cookie
• FILLING
• 4 (8 ounce) packages cream cheese, softened
• 1 1/4 cups sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh lemon juice
• 2 tablespoons heavy whipping cream
• 2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• 10 ounces white baking chocolate, melted and cooled
• 2 teaspoons lemon peel, grated

1. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan; set aside.
2. Make crust:
3. Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
4. Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
5. Press the mixture evenly into the bottom of a 9-inch springform pan.
6. Bake the crust at 350u0b0 F for 20-25 minutes, or until golden brown.
7. Allow the crust to cool completely.
8. In a large bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add eggs; beat on low speed just until combined. Stir in white chocolate and peel. Pour into crust.
9. Place pan in a large baking pan; add 1 inches of hot water to larger pan. Bake at 325u0b0 for 65-85 minutes or until center is just set and top appears dull.
10. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

crust, unsalted butter, sugar, allpurpose, ground shortbread, filling, cream cheese, sugar, flour, lemon juice, heavy whipping cream, vanilla, eggs, chocolate, lemon peel

Taken from www.food.com/recipe/lemony-white-chocolate-cheesecake-with-shortbread-cookie-crust-415121 (may not work)