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White Chocolate Cheesecake

Thursday, 26 May, 2011 - 11:36 pm


18 oz. white dairy, eating chocolate
¼ cup heavy cream or 1/4 cup milk + Tbsp. butter or margarine
1½ lbs. cream cheese
½ cup sugar
½ cup sour cream
4 eggs
1 Tbsp. vanilla extract
2 – 3 graham cracker pie crusts.
16 oz. white dairy, eating chocolate—broken up into small pieces (I use a peeler to shave it)
½ cup heavy cream
1 Tbsp. butter or margarine
In a double boiler, melt white chocolate with cream or milk and butter. 
In a large bowl, beat cream cheese and sugar.  Add in sour cream, eggs, and vanilla extract.  Beat for 1 minute.
Add white chocolate cream to the cream cheese mixture.
Pour into graham cracker pie crusts. 
Preheat oven to 275°.  Put a shallow baking pan with water on bottom of oven.  Bake 1 hour at 275° and 1 more hour at 250° without opening oven the whole time.
Turn off and leave in for an additional hour. 
1. Place white chocolate in medium sized bowl.
2.  Warm up heavy cream and butter in a pot.  When it is boiling hot, pour over the white chocolate and leave covered for 5 minutes and then stir.
Pour over cheese cake and refrigerate for 8 hours or overnight.
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