White Chocolate Cheesecake

White Chocolate Cheesecake

Yield: one 9-inch spring form pan, 12-16 servings

12 ounces white chocolate
1 ¼ cups white cake broken into chunks
3- 8 ounce cream cheese, softened
1 cup sugar
2 ½ tsp vanilla
2 cups sour cream

Melt white chocolate in a double boiler.  Preheat oven to 350.  Distribute cake chunks evenly over the bottom of a 9-inch spring form pan.  Press chunks down lightly.  Set aside.
In a large bowl, cream together cream cheese, sugar, and vanilla with an electric mixer for at least five minutes or until very smooth.  Add melted white chocolate and blend another five minutes.  Add sour cream and mix to combine.  Pour into spring form pan and bake at 350 for 30 minutes.  Chill overnight before serving. 

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