Lemony White Chocolate Cheesecake

• 1-1/4 cups all-purpose flour
• 2 tablespoons confectioners' sugar
• 1 teaspoon grated lemon zest
• 1/2 cup cold butter, cubed
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 10 ounces white baking chocolate, melted and cooled
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy whipping cream
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 2 teaspoons vanilla extract
• 4 large eggs, lightly beaten, room temperature
• White baking chocolate curls and lemon peel strips, optional

1. Preheat oven to 325u0b0. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
2. In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a
3. . Bake 25-30 minutes or until golden brown. Cool on a wire rack.
4. In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
5. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.
6. Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired.
7. Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.

flour, sugar, lemon zest, cold butter, cream cheese, sugar, chocolate, flour, heavy whipping cream, lemon juice, lemon zest, vanilla, eggs, white baking chocolate curls

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