Chocolate-Covered White Cheesecake

  1. In a small bowl, combine wafer crumbs and butter; press into the bottom of a greased 9-in. springform pan. Place pan a
  2. . Bake at 350u0b0 for 10 minutes. Cool on a wire rack.
  3. In a large bowl, beat the cream cheese, sugar, cream and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted vanilla chips. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 in. x 16 in.). Securely wrap foil around pan.
  4. Place springform pan in a larger baking pan. Add 1 in. hot water to larger pan. Bake at 350u0b0 for 65-70 minutes or until center is almost set. 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 longer. Refrigerate overnight.
  5. For glaze, place chocolate chips in a large bowl; set aside. In a heavy saucepan, bring the cream, butter and sugar to a boil over medium-high heat, stirring constantly. Pour over chocolate chips. Cool for 3 minutes. Stir until smooth and cool.
  6. Remove sides of pan. Spread glaze over the top and sides of cheesecake. Refrigerate for 2 hours.
  7. Drizzle melted vanilla chips over cheesecake. Garnish with kisses and raspberries if desired. Refrigerate leftovers.

chocolate wafer crumbs, butter, cream cheese, sugar, heavy whipping cream, vanilla, eggs, vanilla, chocolate chips, heavy whipping cream, butter, sugar, vanilla, chocolate kisses, raspberries

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

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