WHITE CHOCOLATE CHEESECAKE
Yield .
Number Of Ingredients 17
Steps:
- Crust: 1. Position rack in center of oven and preheat to 350 degrees. Lightly butter a round 9" x 3" springform pan. 2. Grind graham crackers ina food processor until as fine as possible or put them ina plastic bag and crush with a rolling pin. Measure 1 1/4 cups. 3. Coarsely chop pecan halves. Combine cracker crumbs with pecans and sugar in a large bowl; mix well. Sift in cocoa; stir until blended. Add melted butter; mix well with a fork. 4. Using the back of a spoon, press mixture in an even layer on base and about 1 1/4 inches up side of pan. Bake 10 minutes. Cool completely. Filling: 1. Combine chocolate and 1/2 cup whipping cream in a double boiler in a medium bowl, over low heat. Heat until melted, stirring often.Cool to room temperature. If necessary, seive mixture till smooth. 2. Using flat beater of mixer, beat cream cheese with remaining 1/4 cup whipping cream until perfectly smooth. Gradually add cooled chocolate and vanilla and stir until well blended. 3. Carefully pour filling into cooled crust. Bake about 1 hour 5 minutes until center is barely firm and top begins to crack. Remove from oven; cool 15 minutes. Increase oven temperature to 425. Topping: 1. Combine sour cream, sugar and vanilla in a medium bowl; mix well. Carefully spread topping evenly on cheesecake without letting it drip over crust. 2. Return cheesecake to oven. Bake 7 minutes or until edge of topping sets. Remove from oven and cool to room temperature.
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