White Chocolate Cheesecake

• FOR THE CRUST:
• 10 ounces, weight Chocolate Cookie Crumbs (I Used Oreo 100-calorie Packs)
• 1 stick Unsalted Butter, melted
• FOR THE CHEESECAKE:
• 8 ounces, weight White Chocolate, Chopped
• 1/2 cups Heavy Cream
• 24 ounces, weight Cream Cheese, Room Temperature
• 1-1/4 cup Sugar
• 5 Eggs
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• Boiling Water, For The Water Bath
• FOR THE WHITE CHOCOLATE GANACHE:
• 8 ounces, weight White Chocolate, Chopped
• 1/2 cups Heavy Cream

1. FOR THE CHOCOLATE COOKIE CRUST:
2. Preheat oven to 375 degrees F.
3. Combine chocolate cookie crumbs and melted butter in a small bowl.
4. In a 9-inch springform pan, press cookie mixture into the bottom and up the sides about 1 1/2 inches. Bake for 10 minutes. Remove from oven and cool completely on a wire rack.
5. FOR THE CHEESECAKE:
6. Reduce oven to 325 degrees F. Place the cooled crust (still in the pan) on a couple large squares of aluminum foil. Wrap foil up the sides of the pan to waterproof it.
7. Place the chopped white chocolate into a heat safe bowl and set aside. In a small sauce pan over medium heat, bring heavy cream to a simmer. Pour hot cream over the white chocolate, making sure the chocolate is completely covered. Let stand for one minute then gently stir the chocolate until completely melted.
8. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Mix in sugar and beat well, scraping the sides of the bowl as needed. Slowly add the white chocolate mixture. Once combined, reduce mixer speed to low and add eggs one at a time, mixing well after each addition. Mix in vanilla and salt.
9. Pour cheesecake batter into the prepared pan/crust.
10. Set the cheesecake pan into a large roasting or baking pan and place it in the oven. Pour the boiling water into the roasting pan, filling the pan about one inch high (be careful not to go over the aluminum foil that you have wrapped around the cheesecake pan). Bake for one hour. Then turn off the oven and leave the cheesecake in the oven for one more hour, until the center of the cake is just set (when you gently shake the pan, the center should be jiggly). Remove cheesecake from the oven and allow to cool on a wire rack. Then chill in the refrigerator for at least 4 hours (preferably overnight).
11. FOR THE WHITE CHOCOLATE GANACHE:
12. Place the chopped white chocolate into a heat safe bowl and set aside. In a small sauce pan over medium heat, bring heavy cream to a simmer. Pour hot cream over the white chocolate, making sure the chocolate is completely covered. Let stand for one minute then gently stir the chocolate until completely melted. Let sit until it reaches desired consistency (it will thicken as it cools).
13. Pour over top of the chilled cheesecake. Serve and enjoy!

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Taken from tastykitchen.com/recipes/desserts/white-chocolate-cheesecake/ (may not work)