Ingredients: 1-3/4 cups finely crushed chocolate wafers (about 33) 1/3 cup butter (no substitutes), melted 3 8-ounce packages cream cheese, softened 1 cup sugar 2 tablespoons all-purpose flour 1/2 teaspoon almond or mint extract 2 egg yolks 1 egg 1/4 cup half-and-half or light cream 1 6-ounce package white chocolate baking bars, chopped 2 tablespoons light-colored corn syrup 1 tablespoon water 1 tablespoon butter (no substitutes) 1/2 cup semisweet chocolate pieces Whipped cream (optional) Chocolate Lace Musical Symbols (optional) Directions:1. Preheat oven to 375 degree F. 2. For crust, combine cookie crumbs and the 1/3 cup melted butter. Press crumb mixture onto bottom and 2 inches up sides of a 9-inch springform pan. Set aside. 3. For filling, beat cream cheese, sugar, flour, and extract in a large mixing bowl with an electric mixer until combined. Add egg yolks and the whole egg all at once, beating on low speed just until combined. Stir in half-and-half and chopped white chocolate. Pour filling into crust-lined pan. Place in a shallow baking pan in oven. 4. Bake in a preheated oven for 35 to 40 minutes or until center appears nearly set when shaken. Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool cheesecake completely. Cover and chill cheesecake in the refrigerator at least 4 hours before serving. 5. Heat corn syrup, water, and the 1 tablespoon butter until butter melts and mixture just boils. Pour over chocolate pieces in a small bowl; let stand 1 minute. Stir until smooth. Spread over top of cheesecake. Chill 5 to 10 minutes or until chocolate is set. If desired, garnish with whipped cream and Chocolate Lace Musical Symbols. |