White Chocolate Cheesecake

Crust: Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3 of the side of a 9" springform cakepan. Refrigerate for 1 hour.

Batter: Blend cream cheese until smooth (easier if cream cheese is at room temperature). Add vanilla. Add eggs singly, mixing thoroughly after each. Slowly mix in sugar, being careful to prevent clumping. Melt white chocolate in a double boiler, being careful not to scorch it. Drizzle in white chocolate and mix. Pour batter into cakepan over crust.

Baking: Wrap bottom of cakepan in several layers of foil, being careful not to puncture it. Place a dishtowel in the bottom of a large roasting pan. Boil a pot of water and pour boiling water into roaster, then carefully place cakepan onto dishtowel and slide roaster into oven. Bake for 70 minutes at 350F. Cool in oven for several hours, then refrigerate overnight.

Joel Uckelman