White Chocolate Pumpkin Cheesecake

• 1-1/4 cups Oreo cookie crumbs
• 2 packages (8 ounces each) cream cheese, softened
• 2/3 cup sugar
• 2 teaspoons vanilla extract
• 3 large eggs, lightly beaten
• 8 ounces white baking chocolate, melted and cooled
• 1/2 cup canned pumpkin
• 1/4 teaspoon each ground ginger, cinnamon and nutmeg
• White chocolate curls and/or crushed Oreo cookies, optional

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. Press cookie crumbs onto the bottom of prepared pan; set aside. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate.
3. In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325u0b0 for 50-55 minutes or until center is almost set. Remove springform 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. Remove sides of pan. Garnish with chocolate curls and/or crushed cookies if desired.

cookie crumbs, cream cheese, sugar, vanilla, eggs, white baking chocolate, pumpkin, ground ginger, white chocolate curls

Taken from www.tasteofhome.com/recipes/white-chocolate-pumpkin-cheesecake/ (may not work)