White Chocolate Cheesecake
Crust:
1/4 C. butter melted
1 C. zwieback cookie crumbs
2 T. sugar
1 T. cocoa
Add crust ingredients and mix well. Coat sides of a buttered 9 inch springform pan with 3 T. of the crumbs and the remaining crumb mixture on the bottom. Chill.
Filling:
19 oz. cream cheese
1 C. sugar
4 T. flour
5 oz. white chocolate melted
3 eggs
2 T. white creme de cocoa
1 t. vanilla
Combine cream cheese, sugar and flour. Beat until fluffy. Blend in white chocolate. Beat in eggs, one at a time. Blend in creme de cocoa and vanilla. Pour into crust.
Bake at 350°F. for 50 minutes, or until center is set but still shaky. Cool cheesecake and then add topping.
Leave a Reply