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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 16 |
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So good it tastes like it came from heaven, lol. Ingredients:
1 cup vanilla wafer, chocolate wafer, graham cracker or gingersnap cookie crumbs |
2 tablespoons butter or margarine, melted |
3 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
3 eggs |
1 teaspoon vanilla |
1 bag (12 ounces) white baking chips, (2 cups), melted |
1/2 cup half-and-half |
cut-up fresh strawberries, if desired |
fresh mint leaf, if desired |
Directions:
1. Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
2. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
3. Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.
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