White-Chocolate Cheesecake

Cooking Instructions

Heat oven to 350°F. Coat an 8-in. springform pan with nonstick spray.

Crust: Break graham crackers into food processor. Add butter and pulse until fine crumbs form. Or crush crackers to fine crumbs in a plastic food

bag with a rolling pin. Melt the butter, add to bag and knead until blended. Transfer to springform pan and pat firmly over bottom.

Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs, 1 at a time, just until blended. Beat in sour cream, white chocolate, lemon juice and vanilla until well blended. Pour over Crust.

Bake 15 minutes. Reduce oven temperature to 250°F and bake 11⁄4 hours longer or until center still jiggles slightly when shaken. Turn off oven (leave door closed); let cake cool in oven 1 hour. Cool in pan on a wire rack.

Carefully run a thin knife around edge of pan to release cake.

Chocolate Glaze: Heat heavy cream in a small saucepan until steaming. Remove from heat; add chocolate chips and stir until melted and smooth. Remove from heat; let cool slightly.

Remove pan sides; place cheesecake on serving plate. Spread glaze on top, creating pattern with back of a spoon. Place in a cake keeper or cover with a pot and refrigerate at least 4 hours or up to 3 days.

About 1 hour before serving: Remove cake to room temperature. Add rose just before serving.

Planning Tip: The cheesecake can be made through Step 7 up to 3 days ahead. Proceed with Step 8 up to 1 hour before serving.