Recipe: White Chocolate Cheesecake with White Chocolate Brandy Sauce

I make the cheesecake ahead of time and freeze the cheesecake and then make the sauce and refrigerate the sauce until time to serve the cheesecake. (Thaw cheesecake before serving)
WHITE CHOCOLATE CHEESECAKE
4 oz. white chocolate
3 8-oz. packages cream cheese
3/4 cups sugar
1/4 cup flour
3 eggs
1/2 cup heavy cream (whipping cream)
1/2 teaspoon vanilla
Grease 10-inch spring form pan.
Preheat oven to 300
Place cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Add eggs, one at a time, mixing well after each addition. Scrape down bowl and add melted white chocolate. While mixer is running on very low speed, slowly add vanilla and heavy cream. Blend well.
Pour mixture onto spring form pan. Place cheesecake pan in a water bath filled with warm water. Bake for 50 to 60 minutes, or until center of cheesecake is just firm.
Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.


Brandy Sauce for topping:
1 cup heavy cream
2 cups white chocolate, finely chopped
2 oz. brandy
Place heavy cream in a saucepan and bring to a boil. Pour over white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.