White Chocolate Cheesecake

makes 1-10" cake (10 to 12 servings)

Preheat oven to 350F

Graham Cracker Crust

• 11 graham crackers (3/4 cup)

• 4 tbsp. unsalted butter (melted)

• 2 tbsp. granulated sugar

Place graham crumbs in food processor and process until finely crumbed. In a bowl, mix crumbs together with sugar and melted butter.  Press into bottom of 10 inch spring form pan. Bake for 10 minutes, take out and allow to cool.

White Chocolate Cheesecake Filling

• 8 oz. white chocolate (chopped)

• 1/4 cup heavy cream

• 40 oz. cream cheese (room temperature)

• 1 cup granulated sugar

• 3 large eggs

Place chocolate and cream in a saucepan, over LOW HEAT, stirring occasionally until melted, set aside to cool. In a mixing bowl, cream together cream cheese and sugar until well blended, scraping down the sides with a rubber spatula.  With a mixer set on low, beat in eggs one at a time and continue mixing for 3 minutes. Pour in cooled white chocolate mixture and continue mixing until entirely mixed. Pour into the spring form pan and smooth the top. Bake for 1 hour at 350F and without opening the oven door, shut the oven off and allow it to cool for 2 hours. Remove from the oven and place on rack to cool completely. Refrigerate for at least 8 hours. To un-mold, run a warm knife around the edge, pushing lightly against pan so as not to cut into cake. Undo spring form and lift off the cake. Cut into desired amount of pieces and lift onto plates. Garnish with white chocolate curls on top of fresh berries.