White Chocolate Cheesecake

An elegantly simple yet luscious cheesecake. Good with a variety of toppings or sauces (raspberry being our favorite) but our personal preference is to enjoy it "as is". Easily the best cheesecake I've ever eaten.

• Ready In: 1 hr 30 mins
• Serves: 16

Ingredients

• 1 1⁄2 cups graham cracker crumbs
• 4 1⁄2 tablespoons sugar
• 4 1⁄2 tablespoons butter or 4 1⁄2 tablespoons margarine, melted
• 4 (8 ounce) packages cream cheese, softened
• 1⁄2 cup sugar
• 1  teaspoon vanilla
• 4  eggs
• 2 (6 ounce) packages white chocolate baking squares, melted,slightly cooled

Directions

1. MIX crumbs, 4 1/2 Tbls.
2. sugar and butter; press onto bottom of 9-inch springform pan.
3. Bake at 325°F for 12 minutes.
4. MIX cream cheese, 1/2 cup sugar and 1 teaspoons vanilla with electric mixer on medium speed until well blended.
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
6. Blend in melted chocolate.
7. Pour over crust.
8. BAKE at 325°F for 55 minutes to 1 hour or until center is almost set.
9. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
10. Refrigerate 4 hours or overnight.
11. Garnish, if desired, with chocolate shavings.
12. Makes 12 servings.
13. Variation: White Chocolate Macadamia Nut Cheesecake: Stir 1 jar (3 1/2 oz.) macadamia nuts, chopped (about 3/4 cup), into batter.