Directions

1. In the top of a double boiler, over simmering water, melt white chocolate. Set aside and cool slightly.

2. In a small bowl combine vanilla wafer crumbs and butter. Press onto bottom and up sides of 9-inch springform pan.

3. Stir flour into sugar. In a large mixing bowl, mix together cream cheese and sugar/flour mixture until smooth. Add eggs, one at a time, and beat until smooth.

4. Add vanilla and melted chocolate. Mix until blended.

5. Pour into prepared pan. Bake in preheated 350°F oven 45 to 50 minutes or until edges are set. Center will be shaky.

6. Cool, then refrigerate 4 hours before serving. May be prepared 1 to 2 days in advance.

Yield:

1 cheesecake

Tips:

Have the eggs at room temperature before adding to the cream cheese mixture. Eggs beat to a greater volume if they are between 65°F and 75°F when beaten.

Substitutions:

Try using graham crackers instead of vanilla wafers for the crust. Place graham crackers in a plastic bag and crush with a rolling pin until crumb consistency.