This is one of those desserts that you think "This is going to be awesome." Trust me, it doesn't disappoint. It may use up your daily allotment of calories, but if you eat it slowly and spread it out over the entire day, it's worth it. Perfect for special occasions and holidays, it's just beautiful to look at and even better to eat.
Crust:
½ cup (1 stick) unsalted butter
¼ cup sugar
½ t. vanilla
1 cup flour
Filling:
4 (8 oz.) packages cream cheese, softened
½ cup sugar
1 t. vanilla
4 eggs
12 oz. white chocolate, melted and slightly cooled
Heat oven to 325ยบ.
USE A LARGE STAND MIXER to prepare the filling! (I learned this the hard way)
Crust:
Cream butter, sugar and vanilla in a small bowl at medium speed with handheld mixer until light and fluffy. Gradually add flour, mixing at low speed until blended. Press onto greased bottom of 9-inch spring form pan; prick with fork.
Bake for 25 minutes or until edges are light golden brown.
Filling:
Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in melted chocolate; pour over crust.
Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Garnish with chocolate curls and powdered sugar.
From Philadelphia Cream Cheese Cheesecake Cookbook
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