Ingredients

  • Crust:
  • 26 chocolate sandwich cookies, finely crushed
  • 3 tablespoons real butter, melted
  • Filling:
  • 2 (6-ounce) packages white chocolate squares
  • ½ cup whipping cream
  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 4 OHIO eggs
  • 1 teaspoon vanilla extract
  • Chocolate Topping*

Directions

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Crust:
  1. Preheat oven to 350°.
  2. Spray a 9-inch springform pan with vegetable cooking spray.
  3. In bowl, combine chocolate cookie crumbs and melted butter. Press firmly on bottom of springform pan.
Filling:
  1. In medium saucepan, over low heat, combine white chocolate and whipping cream. Cook and stir until chocolate melts and mixture is smooth. Set aside.
  2. In large bowl, beat cream cheese and sugar until smooth. Add eggs (one at a time); mix well.
  3. Stir in melted white chocolate mixture; mix well. Spoon batter over crust.
  4. Place foil around bottom of springform pan; place in a shallow baking pan with 1-inch water.
  5. Bake 60 minutes or until center is almost set. Turn off oven; allow cheesecake to stay in oven with oven door closed 20 minutes.
  6. Remove cheesecake from oven; run a knife tip around edge of cheesecake. Cool.
  7. Cover; chill 8 hours. Garnish with Chocolate Topping.*
Chocolate Topping*:
  1. In small saucepan, combine 1/3 cup whipping cream and 2 teaspoons sugar.
  2. Over medium heat, bring cream and sugar to a boil.
  3. Remove from heat; stir in 2/3 cup 60% cacao bittersweet chocolate baking chips. Let stand until chips melt; stir until smooth.
  4. Spread over cheesecake.