Jeweled Cheesecake

• 2 1/4 cups gingersnap cookie crumbs
• 1/4 cup plus 2 tablespoons butter or margarine, melted
• 2/3 cup whipping cream
• 1 pound white chocolate, finely chopped
• 4 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 6 large eggs
• 1 teaspoon vanilla extract

1. Combine gingersnap crumbs and melted butter; stir well. Press crumb mixture into bottom and 1" up sides of a 10" springform pan. Bake at 350u0b0 for 10 minutes. Let cool. Reduce oven temperature to 300u0b0.
2. Bring whipping cream to a simmer in a saucepan. Remove from heat and pour over chocolate in a large bowl. Stir mixture with a rubber spatula until smooth. Let cool.
3. Beat cream cheese at high speed of an electric mixer until creamy. Add sugar; beat well. Add eggs, one at a time, beating after each addition. Fold in chocolate mixture. Stir in vanilla. Pour batter into prepared crust.
4. Bake at 300u0b0 for 1 hour and 15 minutes. Let cool completely on a wire rack. Cover and chill at least 8 hours. Remove sides of pan. If desired, decorate cheesecake with Candied Cranberries and Pistachio Crunch.

cookie crumbs, butter, whipping cream, white chocolate, cream cheese, sugar, eggs, vanilla

Taken from www.myrecipes.com/recipe/jeweled-cheesecake (may not work)