White Chocolate Cheesecake

Crust:
1 3/4 cups finely crushed chocolate wafers (about 33 unfilled cookies)
1/3 cup butter, melted

Filling:
3 (8-ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon almond or vanilla extract
2 egg yolks
1 egg
1/4 cup half-and-half or light cream
1 (6-ounce package) white baking bar, chopped
White baking bar and milk chocolate curls (optional)

For crust: Combine crushed wafers and melted butter. Press evenly onto bottom and 2 inches up sides of a 9-inch springform pan; set aside.

For filling: In a large mixing bowl, beat cream cheese, sugar, flour, and almond or vanilla extract with an electric mixer on medium speed until combined. Add egg yolks and whole egg at once, beating on low speed until combined. Stir in half-and-half or light cream and chopped white baking bar. Pour filling into the crust-lined pan. Place pan in a shallow baking pan on the oven rack.

Bake in a 375-degree oven for 35 to 40 minutes or until center appears nearly set when shaken. (The center will look soft but will harden as it cools.)

Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen the crust from sides of pan. Cool 30 minutes more. Remove the sides of the pan. Cool cheesecake for 1 hour. Cover and chill at least 4 hours. If desired, garnish with white baking bar and milk chocolate curls.
 
Servings: 16.
 
Source: "A Passion for Chocolate"