1/2 cup butter
1/4 cup sugar
1/2 teaspoon vanilla
1 cup flour
4 8oz. packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
12 oz. white chocolate, melted and slightly cooled
Preheat oven to 325˚
Cream butter, sugar and vanilla in a small bowl with electric mixer until light and fluffy. Gradually add flour, mixing at low speed until blended. Press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 minutes or until edges are light golden brown.
Beat cream cheese, sugar, and vanilla at medium speed until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in melted chocolate. Pour over crust.
Bake 55 to 60 minutes or until center is almost set. Run knit or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with chocolate curls and powdered sugar.
Helpful tip: when baking cheesecakes, it's important to keep the oven moist. When preheating the oven, place a 13 x 9-inch baking pan half filled with hot tap water on the bottom rack. Bake the cheesecake on the middle rack above the pan of water. Avoid over baking—the center should be soft and moist and will firm during cooling.