Hella Bangin' Easy Cheesecake

• 3 packages cream cheese (8 oz)
• 1 pints sour cream
• 3 large eggs
• 1 cup sugar
• 2 lemons
• 1 tsp vanilla extract
• 3 tbsp heavy cream
• 10 oz white chocolate

1. Take + leave out cream cheese and sour cream to let soften.
2. Using the double boiling method, add the heavy cream and white chocolate to the top layer.
3. Melt the chocolate thoroughly and stir.
4. Then let cool for a few mins.
5. Preheat the oven to 325F.
6. Using an electrical mixer, mix together the cream cheese and add the sugar slowly.
7. Mix until the batter is smooth.
8. Mix in the sour cream, vanilla extract, cooled white chocolate, lemon zest and lemon juice.
9. Light beat the 3 large eggs separately.
10. Fold them into the mixture one at a time.
11. Grease the sides of a 9" springform pan.
12. Line the bottom with parchment paper.
13. Pour the batter into the springform pan.
14. Place the springform pan in a big pot.
15. Add water to the pot, about half way of the outside of the springform pan.
16. Bake for ~75-90 mins
17. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.
18. If a toothpick comes out clean, its ready.
19. Let cool in pan for 30 minutes.
20. Chill in the refrigerator, loosely covered, for at least 4 hours.
21. Serve + Enjoy!

cream cheese, sour cream, eggs, sugar, lemons, vanilla, heavy cream, white chocolate

Taken from cookpad.com/us/recipes/365031-hella-bangin-easy-cheesecake (may not work)