White Chocolate Cheesecake

White Chocolate Cheesecake

1/2 cup (1 stick) butter or margarine
3/4 cup sugar, divided
1 1/2 tsp. vanilla, divided
1 cup flour
4 pkg. (8 oz. each) cream cheese, softened
4 eggs
2 pkg. (6 oz. each) white chocolate baking squares, melted, slightly cooled

Mix butter, 1/4 cup of the sugar and 1/2 tsp. of the vanilla with electric
mixer on medium speed until light and fluffy. Gradually add flour, mixing on
low speed until blended. Press onto bottom of 9-inch springform pan; prick
with fork. Bake at 325 F for 25 minutes or until edges are light golden
brown.
Mix cream cheese, remaining 1/2 cup sugar and 1 tsp. vanilla with electric
mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on
low speed after each addition lust until blended. Blend in melted chocolate.
Pour over crust.
Bake at 325 F for 55 minutes to 1 hour or until center is almost set. Run
knife or metal spatula around rim of pan to loosen cake; cool before
removing rim of pan. Refrigerate 4 hours or overnight. Garnish, if desired,
with chocolate shavings. Makes 12 servings.

Variations: White Chocolate Macadamia Nut Cheesecake: Stir 1 jar (3 1/2 oz.)
macadamia nuts, chopped (about 3/4 cup), into batter.



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