1 1/2 c Chocolate wafer cookies —
Crumbled
3 tb Butter — melted
24 oz Cream cheese — softened
1/2 c Sugar
1 ts Vanilla
3 Eggs
1/2 lb White chocolate — melted
1 c Heavy cream
2 tb Butter
2 tb Granulated sugar
12 oz Semisweet chocolate —
Broken into small pi
Heat oven to 350F. Mix crumbs and butter and press onto bottom of
9-inch springform pan. Bake for 10 minutes. Beat cream cheese,
sugar, and vanilla until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in melted white chocolate and
pour over crust. Bake 40 minutes, turn off oven and let cake cool
inside the oven as it cools down. Loosen cake from rim of pan and
cool completely. Chill for at least 4 hours. Remove rim. Heat heavy
cream, butter, and sugar in a heavy saucepan over medium-high heat.
Stir to disolve sugar crystals and then bring to a boil. Put
choclate pieces into a stainless steel bowl and pour boiling cream
mixute over it and let stand for a few minutes. Stir until smooth and
cool. Cover the sides and top of cheesecake with the ganache, smooth,
and chill at least 2 hours to set.
Yields
1 Servings