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Print this Recipe    White Chocolate 11

Samoa White Chocolate Cheesecake (Girl Scouts)
Yield: 16 Servings

1 tb butter
1/4 c unsweetened coconut flakes
1/4 c cookie crumbs

2 lb cream cheese, room temp
1 c sugar
1 tb vanilla
2 tb dark rum (optional)
5 lg eggs, lightly beaten
7 1/2 ounce pkg Samoa Girl Scout cookies, chopped
6 oz White chocolate, finely grated


Use graham cracker crumbs, Trefoils or another plain cookie.

Preheat oven to 350 degrees.

For the crust: grease a three inch deep 8 inch round cheesecake
pan or a two quart souffle dish liberally with the butter. Combine
the coconut and cookie crumbs and then dust the mixture thoroughly
over the butter. Set aside.

For the filling, with an electric mixer at low speed; beat the
cream cheese with the sugar until mixture is very smooth. Add the
vanilla, optional rum and then the eggs, and beat until completely
smooth, scraping the bowl as necessary.

Stir in the chopped Samoa cookies and grated white chocolate and
turn the mixture into the prepared pan.

Make a water bath by placing the prepared pan in a larger baking
pan and then placing both pans in the oven. Add boiling water to
the larger pan to a depth of one to one and a half inches and bake
in the preheated oven for 1 1/2 hours OR until the top is browned
and slightly cracked, and a cake tester inserted into th center
comes out with just a bit of batter clinging to it.

Turn off the oven and crack the door open. Allow the cheesecake to
cool in this way for an hour. Then remove from the oven and cool
for another hour on a wire rack, until the pan is still warm, but
cool enough to handle.

To unmold, loosen the sides by holding the pan on its side allowing
gravity to cause the upper edge of the cake to release from the
rim of the pan. Rotate the pan slowly, allowing the cake to loosen
from the pan all of the way around. Cover the top of the cake with
a sheet of wax paper. Then cover with a wide plate and invert.
Remove th pan and refrigerate the cake for at least four yours
until the bottom is firm.

To Serve: cover with a serving plate and invert back to right side
up. Remove the plate and the wax paper form the top of the cake,
cover and refrigerate for up to one week.

Slice with a long sharp knife dipped into hot water before making
each cut.

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