White Chocolate Cheesecake
3/4 cup sugar, divided
1/2 cup (1 stick) butter or margarine, softened
1-1/2 teaspoon vanilla, divided
1 cup flour
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 pkg. (6 squares each) BAKER’S Premium White Baking Chocolate, melted, slightly cooled
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F
if using a dark nonstick 9-inch springform pan).
Beat 1/4 cup of the sugar, the butter and 1/2 tsp. of the vanilla in small
bowl with electric mixer on medium speed until light and fluffy.
Gradually add flour, mixing on low speed until well blended.
Press firmly onto bottom of pan; prick with fork. Bake 25 minutes or until
edge is lightly browned.
Beat cream cheese, remaining 1/2 cup sugar and remaining 1 tsp. vanilla in
large bowl with electric mixer on medium speed until well blended. Add
melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after
each addition just until blended.
Pour over crust.
BAKE 55 minutes to 1 hour or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before
removing rim of pan.
Refrigerate 4 hours or overnight.
Store leftover cheesecake in refrigerator.