Crust—–
1 1/2 c Chocolate Cookie Crumbs
3 tb Butter — melted
Filling—–
24 oz Cream Cheese — softened
1/2 c Sugar
1/2 ts Vanilla
3 Eggs
1/2 lb White Chocolate — melted
heat oven to 350F.
Mix crumbs and butter and press onto bottom of a 9-inch springform pan.
Bake for 10 minutes.
Beat cream cheese, sugar, and vanilla at medium until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in the white
chocolate. Pour over crust.
Bake for 35 minutes and turn oven off and let cool in oven for at least an
hour. Loosen cake from rim of pan and continue cooling. Refrigerate for at
least 2 hours (best if over night). I like to garnish this with dollops of
whipped cream and a sprinkling of crushed chcoclate cookies.
Yields
1 Servings
