1 cup cookie crumbs (chocolate, vanilla or graham crackers, your choice)
3 tablespoons white sugar
1/4 cup butter, melted
2 cups white chocolate chips
1/2 cup regular cream (heavy cream is fine too)
3 (8 ounce) packages high quality cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
Raspberry Sauce (optional) **SEE NOTE
Fresh Raspberries (optional)
Preheat oven to 325 degrees F
Mix together cookie crumbs, 3 tablespoons sugar, and melted butter in a large mixing bowl. Press mixture into the bottom of a 9 inch springform pan.
Melt the white chocolate chips in with the cream. Stir until you have a smooth consistency.
With an electric mixer, mix the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Stir in and combine the vanilla and the melted white chocolate.
Pour the cheesecake batter into pan on top of the cookie crumbs. Even out the batter with a spatula.
Bake for 55 to 60 minutes, or until filling is set.
Cool the cheesecake completely. Cover with plastic wrap, and refrigerate overnight or for at least 8 hours before removing from the pan to serve.
Serve with Raspberry Sauce and fresh raspberries or with fresh Whipped Cream.
NOTE: The raspberry sauce recipe will appear in a different post.