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Home -> Baked Goods -> Pastries
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 1 1/2 cups chocolate cookie crumbs 6 tbsp. butter, melted 1/4 cup sugar
Filling: 8 ounces chopped white chocolate 16 ounces cream cheese, softened 1/4 cup sugar 2 large eggs 1 tsp. vanilla extract
Directions
For Crust: Stir together chocolate cookie crumbs, melted butter and sugar in a medium bowl until evenly moistened. Press the crust mixture into the bottom and 1 inch up the sides of a 9 inch springform pan. Refrigerate crust while preparing filling.
For Filling: Preheat oven to 375 degrees. Place the white chocolate in the top of a double boiler over simmering water. Stir white chocolate frequently until melted and smooth. Remove the melted chocolate from over the water and let cool. Beat together cream cheese and sugar in a large bowl until smooth. Add eggs 1 at a time, beating after each addition. Beat in melted white chocolate and vanilla. Pour the filling over the prepared crust. Bake the cheesecake about 30 to 35 minutes until the filling is set. Transfer the pan to a rack and cool the cheesecake completely. Run a knife around the outside edge of the cheesecake crust. Refrigerate cheesecake at least 3 to 4 hours before serving.
To Serve: Carefully remove the springform pan sides. Slice the cheesecake tart with a warm knife. Garnish each slice with a spoonful of cherry or blueberry pie filling if desired.
Serves 8 to 10.
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