Cappuccino Cheesecake with White Chocolate Ganache

  1. Crust: Mix base cake and butter.
  2. Press one fourth of the crumb mixture firmly onto bottom and 1/2 inch up side of each of four 9-inch springform pans (or one springform pan for trial recipe).
  3. Bake at 325F for 5 min.
  4. Cool.
  5. Wrap bottoms of pans in foil; set aside.
  6. Filling: Place cream cheese and sugar in 20-qt.
  7. mixing bowl (or 5-qt.
  8. mixing bowl for trial recipe) fitted with paddle attachment.
  9. Beat on medium-high speed 3 min.
  10. or until well blended.
  11. Add sour cream, flour, coffee and vanilla; mix well.
  12. Add eggs, one at a time, mixing on low speed just until blended after each addition.
  13. Pour batter evenly into prepared pans.
  14. Place in two full-hotel pans (or in one full-hotel pan for trial recipe).
  15. Add enough hot water to hotel pans to come 2 inches up sides of springform pans.
  16. Bake 1 hour 30 min.
  17. or until centers are almost set.
  18. Remove from waterbath to wire racks.
  19. Cool completely.
  20. White Chocolate Ganache: Microwave white chocolate on HIGH 4 min.
  21. (or 1-1/2 min.
  22. for trial recipe), stirring after each min.
  23. Stir until chocolate is completely melted.
  24. Add cream; stir until well blended.
  25. Pour over cheesecake, tipping pan to coat evenly; sprinkle lightly with cocoa powder.
  26. Refrigerate at least 6 hours or overnight.
  27. Run small knife or metal spatula around rim of each pan to loosen cake; remove rims of pans.
  28. Cut each cheesecake into 12 slices to serve.

crust, oreo base cake, butter, filling, cream cheese, sugar, sour cream, flour, coffee, vanilla, eggs, white chocolate ganache, chocolate, whipping cream, cocoa

Taken from www.kraftrecipes.com/recipes/cappuccino-cheesecake-white-chocolate-ganache-97791.aspx (may not work)

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