White Chocolate Coffee Cheesecake
Ingredients:
1-1/2 cups chocolate wafer crumbs
6 T. butter, melted
2 T. sugar
2 (8 oz. pkgs.) cream cheese, softened
1 cup sugar
3 eggs
8 oz. white chocolate, chopped
1/4 cup heavy cream
1 cup sour cream
1/2 cup strong brewed coffee, cooled
1 T. cornstarch
Whipped cream for garnish
Directions:
Preheat oven to 325 degrees. In medium bowl, combine crumbs, butter, and sugar. Press mixture on bottom and 2/3 up the sides of a 9-inch springform pan. Bake 10-15 minutes or until browned. Cool on rack. In large bowl with mixer at medium speed, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In small saucepan over low heat, heat chocolate and cream until melted, stirring often. Using low speed, gradually beat melted chocolate, sour cream, coffee, and cornstarch into cream cheese mixture just until combined. Pour batter into baked crust. Bake 60-70 minutes or until outer 2 inches of cake is firm and slightly puffed (center will be nearly set when shaken). Cool on rack to room temperature (about 4 hours). Cover with plastic wrap. Refrigerate at least 12 hours. Before unmolding cake, use spatula to loosen crust from pan. Garnish with whipped cream. Makes 12 servings.