White Chocolate Cheesecake
- 1 1/2 c. graham cracker crumbs
- 1/4 c. ground pecans
- 1 Tbsp. butter, melted
- 1 lb. white chocolate, coarsely chopped
- 2 (8 oz.) pkg. cream cheese, softened
- 1/2 c. sour cream
- 3 eggs
- 1 tsp. vanilla
- Combine graham cracker crumbs, pecans and butter, stirring until blended.
- Press mixture into sides 1-inch up the bottom of 9-inch spring-form pan.
- Bake at 375u0b0
- for 8 minutes; cool.
- Place white chocolate in top of double boiler, bring water to boil. Cook until melted.
- Let cool.
- Combine cream cheese
- and sour cream in large mixing bowl, beat at medium speed until fluffy. Add eggs, one at a time.
- Add chocolate and vanilla, stirring until blended.
- Pour filling into prepared pan.
- Bake at 300u0b0 for 50 minutes or until set.
- Turn off oven and crack door. Leave cake in oven 30 minutes.
- Cool on wire rack.
- Chill.
graham cracker crumbs, ground pecans, butter, white chocolate, cream cheese, sour cream, eggs, vanilla
Taken from www.cookbooks.com/Recipe-Details.aspx?id=209011 (may not work)