WHITE CHOCOLATE CHEESECAKE

Crust
2 C. graham or chocolate cookie crumbs
1/4 C. sugar
1/3 to 1/2 C. melted butter

Mix together and press into a greased 10-inch spring-form or cheesecake pan. Bake at 350°F for 10 minutes. Meanwhile, prepare filling.

Filling
4 eggs
1/4 C. sugar
2 1/2 lb. cream cheese
1/2 C. melted butter
2 T. vanilla extract
12 oz. melted white chocolate

Place eggs and sugar into bowl of a large food processor. Do NOT use a blender as it will not be the same! You're better off doing it by hand, starting with the cream cheese and sugar, then adding eggs. Process until sugar is dissolved. Add cream cheese in 4 or 5 additions. Scrape sides of bowl often, and process until smooth. With the machine still running, add remaining ingredients. Process a few more seconds. Pour over prepared crust. Bake at 350°F for 30 to 35 minutes and no longer! It will look loose and under baked, but that is how it is supposed to be. Resist the urge to bake until it is set, otherwise it will be dry and grainy. The middle 3 inches should still be wobbly. Let cool, refrigerate overnight. It will set. Bring to room temperature to serve, and use a hot, wet knife to slice. You can serve 14 to 16 people with this cheesecake. It is very rich and creamy.