Cherry And Blackberry White Chocolate Cheesecake

• 8 oz graham crackers, broken
• 5 tbsp butter, melted
• 6 oz white chocolate
• 1 None vanilla bean
• 4 oz cream cheese, softened
• 1/4 cup sugar
• 2 None eggs
• 1/2 cup light cream
• 2/3 cup fresh cherries, seeded, plus additional, for garnish
• 2/3 cup fresh blackberries, plus additional, for garnish

1. Grease a 14 x 5-inch rectangular tart pan with removable bottom.
2. Process graham crackers in food processor until fine. Add butter; process until combined. Press mixture over bottom and sides of prepared pan. Refrigerate 30 mins.
3. Preheat the oven to 300u0b0F.
4. Break 4 oz of the chocolate into a small heatproof bowl. Place bowl over small saucepan simmering water, stirring, until smooth. Cool.
5. Split vanilla bean lengthwise; scrape out seeds (keep vanilla pod for another use). Beat cream cheese, sugar, eggs and vanilla seeds in a medium bowl with an electric mixer until thick and smooth. Add cooled melted chocolate and cream; beat until mixture thickens slightly. Pour filling into prepared pan. Sprinkle with fruit.
6. Bake cheesecake about 30 mins. Cool in oven with door ajar. Refrigerate 2 hours.
7. Just before serving, place remaining 2 oz chocolate in a small heatproof bowl over a small saucepan of simmering water; stir until smooth. Top cheesecake with extra fruit; drizzle with chocolate.

graham crackers, butter, white chocolate, vanilla bean, cream cheese, sugar, eggs, light cream, fresh cherries, fresh blackberries

Taken from recipes-plus.com/api/v2.0/recipes/34832 (may not work)