Ingredients: |
Ingredients: 1 1/2 cups ground Oreos (about 14 cookies) 5 tbsp plus 1 tsp unsalted butter, at room temperature 30 ounces finely chopped white chocolate 1 1/2 pounds cream cheese, at room temperature 1 cup heaving (whipping) cream 3 large eggs, at room temperature 2 tbsp unsalted butter, melted 2 tsp vanilla extract
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Directions: |
Directions:Combine cookie crumbs and softened butter and press firmly onto the bottom of a 9-inch springform pan. Refrigerate. Melt 8 ounces of white chocolate in double boiler over hot - not simmering - water, stirring frequently. Pour melted white chocolate evenly over crust. Refrigerate to harden, about 15 minutes.
Place a rack in the center and preheat over to 325º. Combine the cream cheese, cream, eggs, melted butter, and vanilla. Melt remaining chopped white chocolate in a double boiler over hot - not timer water, stirring frequently; add to the cream cheese mixture. Stir to combine.
Pour the cream cheese mixture into the prepared pan and bake for 15 minutes. Cover loosely with aluminum foil. Bake 55 minutes longer. The cheesecake will not appear done. It will still jiggle when the over rack is gently moved. Open the door, turn off the heat, and allow the cheesecake to cool for 30 minutes before moving. Transfer in the pan to a wire rack and cool completely.
Gently pile the white chocolate shavings onto the center of he cake and garnish the middle with a few minute leaves or berries. Refrigerate at least 1 hour before serving. |