CHOCOLATE-TOPPED WHITE CHOCOLATE CHEESECAKE

CHOCOLATE-TOPPED WHITE CHOCOLATE CHEESECAKE image

Yield 14 servings

Number Of Ingredients 18

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CRUST
3 cups chocolate wafer cookie crumbs (about 1 1/3 9 oz package
1/4 cup sugar
10 tbsp (1 1/4 stick) butter, melted
FILLING
2 1/2 Lbs cream cheese
1 1/4 cup sugar
1/4 cup flour
1 tsp vanilla
5 large eggs
2 large egg yolks
1/4 cup half and half
8 oz good-quality white chocolate - chopped
GLAZE
1/4 cup light corn syrup
3 tbsp water
2 tbsp butter
8 oz semisweet chocolate - finely chopped

Steps:

FOR CRUST: Preheat oven to 325. Wrap outside of 10" springform pan with foil. Mix cookie crumbs and sugar in medium bowl. Add melted butter-stir to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate. FOR FILLING: beat cream cheese in large bowl until smooth. Add sugar, flour and vanilla and beat until well blended. Add eggs and yolks one at a time, Beat in half and half. Fold in white chocolate. Pour into pan -bake until filing set, about 1 hour and 35 minutes. Refrigerate overnight. GLAZE: Stir corn syrup, 3 tbsp water and butter in heavy medium saucepan over medium heat until butter melts. Bring to boil. Remove from heat. Add chocolate and whisk until melted and smoth. Pour glaze over top of cheesecake. Smooth top w/ spatula. Refrigerate until set about 1 hour