Christmas Eve White Chocolate Cheesecake

Desserts 13 ingredients 6 steps

📷 stock photo

Ingredients

¼ cup fine, dry chocolate cookie crumbs (use gluten-free if possible for Jen)
6 ounces good quality white chocolate (do not use chips)
2 packages (8 ounces each) Philadelphia cream cheese, room temperature
6 tbsp sugar
2 eggs
2 cups sour cream
½ cup sugar
2 tsp. vanilla paste
Garnish:
2 ounces good quality white chocolate
Berries
Hot fudge sauce (recommend Valentine’s Favorite Hot fudge sauce)
Sprinkle cookie crumbs in the bottom of a 10-inch springform pan. Preheat oven to 350 F degrees.

Place 6 ounces white chocolate in microwaveable bowl. Heat chocolate on medium power for 30-60 seconds, stir, then heat again for 30 more seconds until melted and smooth. Be careful as white chocolate can overheat and turn granular.
Place cream cheese in large mixing bowl and beat until smooth. Slowly beat in 6 tbsp sugar until smooth. Add eggs, one at a time, and mix well. Add in melted white chocolate and combine well.
Pour filling carefully (to avoid scattering crumbs) into springform pan. Bake at 350 degrees for 20 minutes. Remove from oven and let cheesecake rest for 5 minutes. It will not appear set.
While the cheesecake is baking, whisk the sour cream, ½ cup sugar, and vanilla paste. Let sit while sugar dissolves.
Slowly, so as not to disturb the cream cheese layer, pour the sour cream mixture over the top of the cheesecake. Return to oven for 10 minutes. Remove, let cool at room temp, then refrigerate for at least 6 hours or overnight.
To serve, place cheesecake slices on plates, top with hot fudge, berries, and white chocolate shavings.