White Chocolate Cheesecake

Difficutly: moderate
Time: 30 Min
Portion: 12 servings
1-1/2 cups chocolate wafer crumbs (about 27 wafers)
3 tablespoons butter, melted

3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
3 eggs, lightly beaten
1-1/2 cups vanilla or white chips, melted and cooled

2 cups (12 ounces) semisweet chocolate chips
1 cup heavy whipping cream
2 tablespoons butter
2 tablespoons sugar
1 cup vanilla or white chips, melted and cooled
Striped chocolate kisses, optional
Raspberries, optional

In a small bowl, combine wafer crumbs and butter; press into the bottom of a greased 9-in. springform pan. Place pan a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar, cream and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted vanilla chips. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 in. x 16 in.). Securely wrap foil around pan.
Place springform pan in a larger baking pan. Add 1 in. hot water to larger pan. Bake at 350° for 65-70 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For glaze, place chocolate chips in a large bowl; set aside. In a heavy saucepan, bring the cream, butter and sugar to a boil over medium-high heat, stirring constantly. Pour over chocolate chips. Cool for 3 minutes. Stir until smooth and cool.
Remove sides of pan. Spread glaze over the top and sides of cheesecake. Refrigerate for 2 hours.
Drizzle melted vanilla chips over cheesecake. Garnish with kisses and raspberries if desired. Refrigerate leftovers.

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