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1
Crust: Mix base cake and butter.
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2
Press one fourth of the crumb mixture firmly onto bottom and 1/2 inch up side of each of four 9-inch springform pans (or one springform pan for trial recipe).
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3
Bake at 325F for 5 min.
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4
Cool.
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5
Wrap bottoms of pans in foil; set aside.
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6
Filling: Place cream cheese and sugar in 20-qt.
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7
mixing bowl (or 5-qt.
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8
mixing bowl for trial recipe) fitted with paddle attachment.
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9
Beat on medium-high speed 3 min.
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10
or until well blended.
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11
Add sour cream, flour, coffee and vanilla; mix well.
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12
Add eggs, one at a time, mixing on low speed just until blended after each addition.
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13
Pour batter evenly into prepared pans.
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14
Place in two full-hotel pans (or in one full-hotel pan for trial recipe).
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15
Add enough hot water to hotel pans to come 2 inches up sides of springform pans.
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16
Bake 1 hour 30 min.
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17
or until centers are almost set.
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18
Remove from waterbath to wire racks.
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19
Cool completely.
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20
White Chocolate Ganache: Microwave white chocolate on HIGH 4 min.
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21
(or 1-1/2 min.
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22
for trial recipe), stirring after each min.
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23
Stir until chocolate is completely melted.
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24
Add cream; stir until well blended.
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25
Pour over cheesecake, tipping pan to coat evenly; sprinkle lightly with cocoa powder.
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26
Refrigerate at least 6 hours or overnight.
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27
Run small knife or metal spatula around rim of each pan to loosen cake; remove rims of pans.
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28
Cut each cheesecake into 12 slices to serve.
