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White Chocolate Cheesecake
Yield: 12 Servings

1/2 c butter or margarine
3/4 c sugar, divided
1 1/2 ts vanilla, divided
1 c flour
32 oz philadelphia brand cream cheese, softened
4 eggs
12 oz baker's premium white chocolate baking squares, melted, slightly cooled

Mix butter, 1/4 cup of the sugar and 1/2 teaspoon of the vanilla
with electric mixer on medium speed until light and fluffy. Gradually
add flour, mixing on low speed until blended. Press onto bottom of
9-inch springform pan; prick with fork. Bake at 325 F for 25 minutes
or until edges are light golden brown.

Mix cream cheese, remaining 1/2-cup sugar and 1 teaspoon vanilla
with electric mixer on medium speed until well blended. Add eggs,
1 at a time, mixing on low speed after each addition just until
blended. Blend in melted chocolate. Pour over crust.

Bake at 325 F for 55 minutes to 1 hour or until center is almost
set. Run knife or metal spatula around rim of pan to loosen cake;
cool before removing rim of pan. Refrigerate 4 hours or overnight.
Garnish, if desired.

Makes 12 servings

White Chocolate Macadamia Nut Cheesecake: Stir 1 jar (3 1/2 ounces)
macadamia nuts, chopped (about 3/4 cup), into batter.


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