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1
Preheat oven to 350.
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2
Spray a 9 inch springform pan with bakers spray
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3
MAKE CRUST
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4
Combine cookie crumbs and melted butter in a bowl until well blended
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5
Firml press crumbs on bottom and sides of springform pan.
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6
Freeze while preparing cheesecake filling
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7
MAKE CHOCOLATE CHEESECAKE FILLING
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8
Melt chocolate in the microwave or over a double boiler until smooth, set aside
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9
In a large bowl beat cream cheese until smooth
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10
Add the sugar and vanilla and beat in well
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11
Add eggs one at a time beating after each egg
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12
Add melted chocolate and beat in
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13
Add the sour cream and beat just until blended
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14
Fold in the white chocolate chips
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15
Wrap springform pan in foil
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16
Pour cheesecake mixture in prepared springform pa, smooth top with off set spatula.
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17
Place cheesecake on foil lined baking sheet and bake 55 to 60 minutes until the cheesecake looks firm around the edges but slightly wet and wobbly in center
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18
Cool for one hour on baking pan, loosely covering top with clean kitchen towel.
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19
This will help prevent or close small cracks.
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20
Then cool completely uncovered on a wire rack be for covering and refrigerating overnight
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21
MAKE WHITE CHOCOLATE GANACHE GLAZE
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22
Heat cream just until hot, then pour over white chocolate, let sit 1 minute then stir until smooth.
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23
Let sit at room temperature about 15 minutes to thicken to a glaze consistancy
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24
Remove cheesecake from refrigerator and release sides of springform pan.
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25
Pour glaze gover cold cheesecake, while glaze is still wet garnish with chocolate shavings andsprinkles.
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26
Return to refrigerator to set topping, about 1 hour
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27
Serve with whipped cream and strawberrys
