Chocolate Covered White Chocolate Cheesecake
1 1/2 cups chocolate cookie crumbs
3 tablespoons butter, melted
24 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 pound white chocolate, melted
1 cup heavy cream
2 tablespoons butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate, broken into small
pieces (or semisweet chocolate bits)
Heat oven to 350 degrees F.
Mix crumbs and butter and press onto bottom of 9-inch springform pan. Bake for
Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in melted white chocolate and pour
Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools
down. Loosen cake from rim of pan and cool completely. Chill for at least 4
hours. Remove rim.
Heat heavy cream, butter, and sugar in a heavy saucepan over medium-high heat.
Stir to dissolve sugar crystals and then bring to a boil. Put chocolate pieces
into a stainless steel bowl and pour boiling cream mixture over it and let stand
for a few minutes. Stir until smooth and cool.
Cover the sides and top of cheesecake with the ganache, smooth, and chill at
least 2 hours to set.