Prep Time
30 Mins
Bake Time
1 Hour 40 Mins
Chill Time
6 Hours
Yield
Makes 12 to 16 servings
Photo: Charles E. Walton IV

How to Make It

Step 1

Preheat oven to 350°. Combine crushed chocolate wafers, 2 tablespoons sugar, and 5 tablespoons melted butter in a medium bowl. Press crumb mixture onto bottom and 1 inch up sides of a 10 1/2-inch springform pan, making sure crumbs are evenly distributed. Bake at 350° for 8 to 10 minutes. Let cool on wire rack.

Step 2

Stir together white chocolate and cream in a heavy saucepan over low heat until smooth. Remove from heat.

Step 3

Beat cream cheese, 1/2 cup butter, salt, and remaining 1 cup sugar in a large bowl at medium speed with an electric mixer until blended, stopping to scrape down sides. Add vanilla, beating until blended. Reduce speed to low, and add eggs, 2 at a time, beating just until blended and stopping to scrape down sides after each addition. (Do not overbeat.) Gradually add white chocolate mixture, beating just until blended. Pour mixture into springform pan; place springform pan on baking sheet.

Step 4

Bake at 350° for 20 minutes. Reduce oven temperature to 300°, and bake 20 more minutes. Reduce oven temperature to 250°, and bake 20 more minutes. Reduce oven temperature to 200°, and bake 30 to 40 minutes or until cake is set around sides and almost set in center.

Step 5

Remove to a wire rack; run sharp knife around edge of pan to loosen. (This will help prevent cracking as cake cools.) Let cool completely. Cover with plastic wrap, and chill for 6 hours or up to 2 days. Serve with Cranberry Currant Compote.

Step 6

*Remove eggs from refrigerator, and place in a bowl for 30 minutes.

Step 7

Note: For testing purposes, we used Nabisco Famous Chocolate Wafers for chocolate wafer cookies.

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