Recipe: White Chocolate Cheesecake for K. Gage

White Chocolate Cheesecake
I love white chocolate! If you want you can make this with a dark chocolate crust (use chocolate wafers instead of vanilla) and dark chocolate curls on top - for a great and very attractive double chocolate cheesecake.

Crust:
1 1/2 cups vanilla wafer crumbs
1/3 cup melted butter

Filling:
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 teaspoons lemon juice
3 eggs
1 cup sour cream
1 teaspoon vanilla
8 squares white chocolate, melted

Topping:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla

Crust:
Combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9" springform pan.

Filling:
In a large mixer bowl, beat cream cheese with sugar and lemon juice until light. Add eggs one at a time, while beating. Stir in sour cream, melted chocolate and vanilla until evenly mixed. Pour over crust. Bake at 350 degrees F. for 40 to 45 minutes, until just set.

Topping:
Mix sour cream, sugar and vanilla together. Remove cheesecake from oven and spread topping over top. Return to the oven for 5 minutes. Remove and cool. Refrigerate for at least 5 hours or overnight. Garnish with white chocolate curls, fruit, or fruit sauce if desired.