1 1/2 c Graham cracker crumbs
–(about 11 double crackers)
5 tb Butter; melted
2 tb Sugar
2 lb Cream cheese; room temp.
1/2 c Unsalted butter; room temp.
4 Eggs; room temperature
10 oz White chocolate; melted
4 1/2 ts Vanilla
1 pn Salt
Mix graham cracker crumbs, melted butter and sugar in large bowl. Press
into bottom and sides of 9-inch springform pan. Refrigerate several hours
to set.
Preheat oven to 300=F8F. Combine cream cheese and butter in large bowl of
electric mixer and beat until smooth. Add eggs one at a time, blending
well after each addition. Add white chocolate, vanilla and salt and beat 1
or 2 minutes at medium speed. Turn mixture into prepared graham cracker
crust. Bake 1 hour. Let stand 2 hours at room temperature, then
refrigerate for about 12 hours before serving.
Yields
12 Servings