WHITE CHOCOLATE CHEESECAKE

In a small bowl, combine:
      1 1/3 cups graham wafer crumbs

• 3 tbsp sugar
• 1/3 cup melted butter

Press into the bottom of a lightly greased springform pan. (Grease bottom only!)
Over low heat in a small saucepan, heat to scalding
      1/3 cup whipping cream
Stir in until completely melted:

• 1 cup good quality white chocolate chips

Set aside to cool slightly while you prepare the rest of the cheesecake batter.
Cream together:

• 3 eight ounce packages ounces cream cheese
• 1/2 cup sugar

Add, one at a time

• 3 eggs

beating well after each addition. Add
3tsp vanilla extract
melted white chocolate
Finally blend in
1 cup whipping cream

Pour over the prepared base and bake in a bain marie at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to lightly brown at the edges and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. 

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge).