| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| Crust | ||
| 9 | ounces | chocolate wafer cookies -- crushed |
| 1/2 | cup | unsalted butter -- melted |
| Cheesecake | ||
| 8 | ounces | white chocolate chips |
| 24 | ounces | low fat cream cheese |
| 3/4 | cup | sugar |
| 3 | large | eggs -- room temperature |
| 1/2 | cup | heavy cream |
| 1 1/2 | teaspoons | vanilla extract |
| Sauce | ||
| 2 | cups | white chocolate -- finely chopped |
| 1 | cup | heavy cream |
| 2 | ounces | orange liqueur -- or other spirit |
| vegetable oil spray |
Mix cookie crumbs and butter together. Press into bottom of pan and 1 inch up the sides. Mix cream cheese and sugar until light and fluffy. Beat in eggs one at a time mixing well after each addition. Melt white chocolate. Slowly add to cream cheese mixture. Add vanilla and 1/2 cup of heavy cream. Blend well. Pour into springform pan. Place pan in roasting pan and fill half way up with warm water. Bake for 50 - 60 minutes or until center is just firm. Cool for 1 hour at room temperature. Refrigerate until set before removing from pan. To make sauce Heat 1 cup of cream to boiling. Pour over white chocolate and let set soften for 2 minutes. Stir with spoon until melted. Add liqueur and mix well. Pour over cheesecake. Makes 12 servings |
| Per Serving: 784 Calories; 52g Fat (58.6% calories from fat); 13g Protein; 70g Carbohydrate; 3g Dietary Fiber; 147mg Cholesterol; 582mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Non-Fat Milk; 9 1/2 Fat; 4 1/2 Other Carbohydrates. |