ℶngredients
1 1/4 cups finely crushed shortbread cookies
2 tablespoons butter, melted
2 8 ounce packagescream cheese, softened
6 ounces white baking chocolate with cocoa butter, melted and cooled
2/3 cup sugar
3 eggs, lightly beaten
2/3 cup sour cream
1 teaspoon vanilla
Fresh strawberries, raspberries, and/or blackberries (optional)
White baking chocolate with cocoa butter, melted and cooled (optional)
Directions
1. Preheat oven to 350 degrees F. For crust, in a small bowl toss together crushed cookies and melted butter until combined. Press crumb mixture onto the bottom of an 8-inch springform pan that has a removable bottom. Set aside.
2.For filling, in a large mixing bowl beat cream cheese and 6 ounces melted chocolate with an electric mixer on medium to high speed until combined. Beat in sugar until fluffy. Add eggs, sour cream, and vanilla; beat on low speed just until combined.
3.Pour filling over crust in pan, spreading evenly. Place in a shallow baking pan. Bake about 45 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken.
4.Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen cheesecake from sides of pan; cool for 30 minutes. Remove sides of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving.
