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1.
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Cut cardboard circle to fit into a 9 inch spring form pan.
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Cover cardboard with foil.
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Grease pan all over.
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2.
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Mix cookie crumbs, pecans and butter together.
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Pat crumbs gently into 9 inch pan; sides and bottom.
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3.
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Bake crust in 350 F (177C) oven X 8 minute Remove from oven and increase temperature to 400F.
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4.
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In double boiler: Slowly melt white chocolate.
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Cool 5-10 minute Set aside.
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5.
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In a large bowl mix cream cheese slightly.
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Add sugar, juice, and salt.
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Process 30 seconds.
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Scrape bowl.
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Process 1 minute or until smooth and blended.
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Add melted chocolate, sour cream, eggs, and vanilla.
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Process 30 seconds more.
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Scrape bowl and process 1 minute or until smooth.
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6.
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In a small bowl mix chocolate chips and flour together then stir into cream cheese mixture.
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7.
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Pour into prepared spring form pan placed on middle rack.
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Place a second roasting pan filled with water on the bottom rack (to provide humidity for a moist cake).
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8.
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Bake 10 minutes at 400F then decrease temperature to 300F for > 60 minutes or until done and the middle jiggles slightly.
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( I have always had to cook it longer than 1 hour) Leave cake in oven and turn temperature off.
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Cool 1 hour in oven.
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Cool in fridge 5 hours to 3 days.
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9.
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Cut small pieces because this is a very rich cake with 632 calories per serving of 12-16 pieces.
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Enjoy!
