*  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.
 
                    - - - - - - - - - - - - - - - - - -