*  Exported from  MasterCook II  *

                        White Chocolate Cheesecake

Recipe By     : Debbi Fields' Great American Desserts (PBS 6/11/97)
Serving Size  : 8    Preparation Time :0:00
Categories    : Cheesecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
   2      tablespoons   flour
   2      tablespoons   sugar
   4      tablespoons   melted butter
   1      cup           graham cracker crumbs -- (14 crackers)
                        Filling:
   1      pound         white chocolate -- chopped
     1/4  cup           heavy cream
  12      ounces        cream cheese -- room temperature
   1      cup           sour cream
   2      each          egg yolks
   1      tablespoon    vanilla
   3      each          egg whites
   3      tablespoons   sugar
   1      pinch         cream of tartar
     1/4  pound         white chocolate -- chopped
                        Topping:
   8      ounces        white chocolate -- melted
                        strawberries

Butter 9" springform pan. Preheat oven to 325 F.

To make crust:  Combine flour, sugar, melted butter, and graham cracker
crumbs. Press firmly into bottom of prepared springform pan. Bake at
325 F approximately 15 minutes. Cool.

To make filling:
Melt 1 lb. white chocolate and heavy cream in double boiler until smooth.
Remove from heat; cool.

In a large bowl, beat cream cheese with electric mixer until smooth. Add
sour cream; blend until smooth. Add egg yolks; blend well. Add vanilla;
blend. Add white chocolate mixture; blend well.

In another bowl, whip egg whites, sugar, and cream of tartar with
electric mixer until soft peaks form. Fold 1/3 the egg white mixture into
batter. Fold remaining egg white mixture into batter.

Add 1/4 lb. chopped white chocolate.

Put 2-quart pan half-filled with water beneath cheesecake in oven; bake
at 325 F for 1 hour. Turn off oven; leave cheesecake in oven with door
closed for 1 hour. Remove from oven; cool. Refrigerate 4 hours or until
set.

Topping: Melt 8 oz. white chocolate; spread over top of cheesecake.
Garnish with strawberries.

                   - - - - - - - - - - - - - - - - - -