|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||bag (12 ounces) white baking chips, (2 cups), melted|
|Cut-up fresh strawberries, if desired|
|Fresh mint leaf, if desired|
- 1Heat 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.
- 2Beat 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.
- 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.
Lemon Tart Tested Recipe