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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the crust
In a medium bowl, combine graham cracker crumbs and melted unsalted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- 2
Melt the chocolate
In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between until smooth. Allow to cool slightly.
- 3
Mix the cream cheese
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the melted white chocolate and mix until combined.
- 4
Add eggs and vanilla
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- 5
Prepare the filling
In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- 6
Bake the cheesecake
Pour the filling over the prepared crust and smooth the top. Bake in a preheated oven at 325°F (163°C) for 55-60 minutes or until the center is set but slightly jiggly.
- 7
Cool and refrigerate
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour. Then, refrigerate for at least 4 hours or overnight before serving.
- 8
