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1
Preheat oven to 350F.
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2
Prepare springform pan(s) by covering outside with 2 layers of heavy duty foil -- I use 2 7 inch or 1 9 inch pan.
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3
Fit pan(s) into a baking dish (prep for bain-marie).
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4
Cut parchment paper circle matching the bottom of pan(s)
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5
Grease parchment and put a dab underneath to hold parchment in place.
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6
Boil water in teakettle or saucepan.
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7
Mix crust ingredients in a small bowl and separate into pans.
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8
Press into place firmly on bottom and halfway up sides of pan.
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9
Refrigerate crust until ready to use.
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10
Using a whisk beater, beat cream cheese with sugar until smooth.
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11
Add eggs one at a time, scrape down bowl.
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12
Add lemon juice, vanilla & salt.
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13
Beat in sour cream & scrape down bowl.
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14
Add white chocolate and blend well, scraping bowl as necessary.
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15
Place pans into baking pan, pour in batter.
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16
Surround pans with 1 inch of very hot water should be about halfway up sides of pan.
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17
Bake 45 minutes.
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18
Turn off oven and leave for 1 hour without opening oven door.
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19
Cool on wire rack or countertop 1 hour until room temperature.
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20
Cover with plastic wrap & refrigerate overnight (freeze at this point if desired).
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21
Unmold by running table knife around edge and releasing springform.
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22
Lift edge with spatula and peel off the parchment from bottom.
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23
Slide onto serving plate or cardboard circle.
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24
Top with pie filling if desired (cherry, blueberry or pineapple).
