Festive White Chocolate Cheesecake Recipe

Ingredients

• 2 cups crushed shortbread cookies
• 1/4 cup butter, melted
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup vanilla or white chips, melted and cooled
• 2/3 cup sour cream
• 3/4 cup sugar
• 1 tablespoon grated orange peel
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• SAUCE:
• 1 cup whole-berry cranberry sauce
• 1/2 cup seedless raspberry jam
• 1/2 teaspoon grated orange peel
• TOPPING:
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar

Directions

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
• In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange peel and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.
• Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.
• Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers. Yield: 12 servings.

Festive White Chocolate Cheesecake published in Taste of Home October/November 2007, p29