Chocolate-Covered White Cheesecake Recipe

Ingredients

• 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
• 3 tablespoons butter, melted
• FILLING:
• 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
• GLAZE:
• 2 cups (12 ounces) semisweet chocolate chips
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• 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

Directions

• 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. Yield: 12-14 servings.

Chocolate-Covered White Cheesecake published in Country Woman January/February 1997, p9