Recipe for Richer Than Sin White Choc Cheesecake 
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Yield:
10 Servings
Ingredients:
Amount Ingredient
CRUST ----------------
3/4 cup Graham wafer crumbs (approx 16 wafers)
6 tbl Sweet butter, melted, clarified (I prefer style sweet butter
1 tbl Castor (granulated) sugar
1 tsp Freshly grated nutmeg
1 tsp Sweet butter, softened
----------------- FILLING ----------------
10 oz White chocolate, broken up
1/2 cup Heavy cream (35% or higher), at room temperature
16 oz Cream cheese, softened & cubed at room temperature (2pkgs)
4 lrg Eggs, separated, & at room temperature
4 tsp Pure vanilla extract
1 dsh Salt
----------------- TOPPING ----------------
6 oz White chocolate, broken up
1/4 cup Heavy cream (35% or higher), at room temperature
2 tbl Light creme de cacao, pure vanilla extract or coconut extract
Garnishes (optional) you may use one or any combination of the following:
Chopped nuts: almonds, pistachios, or pecans
Fresh strawberries
Dried apricots
White/dark/milk chocolate curls
Vanilla wafers
Instructions:
Instructions: Appliances: 9"x 3" springform pan, a bowl or a food processor with metal blade, double boiler, electric mixer with both large & small bowls, baking sheet.

Crust: Butter springform pan with softened butter Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor or bowl & process until well-mixed. Press evenly over bottom & 2/3rds up sides of pan. Set aside.

Filling: Preheat oven to 150C/300 F. Melt chocolate in double boiler.

Slowly stir in cream until smooth. Remove from heat & let cool slightly. In large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add egg-yolks one at a time, making sure to blend well, & stopping to scrape down sides of bowl after each addition. Add chocolate mixture, vanilla & salt. Beat at medium speed for two minutes. Beat egg-whites in a separate mixing bowl, with electric mixer on low speed, until foamy. Beat on high until soft, rounded peaks form. Fold egg-whites into chocolate mixture. Pour into crust. Place pan on baking sheet & bake at 150 C for 55 minutes. The cake will rise & the top will wiggle slightly when shaken.

Turn off heat & let cake stand in oven for one hour (It may sink). Remove cake from oven & place on wire rack in a draft-free place & cool cake to room temperature.

Topping: Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth. Stir in flavouring. Pour topping over cool cake. Cover with cello-wrap & refrigerate overnight.
*This cake may be tightly covered & refrigerated up to three days.
*It may be frozen in the pan, tightly covered with cello-wrap & aluminum-foil. Defrost wrapped cake in refrigerator overnight.

Three hours before serving, remove cake from refrigerator & remove side of springform. Garnish if desired.

Notes on Cake:
1. I have done my best in converting measurements, please forgive any errors

2. I find it unnecessary to add a garnish to the cake, the rich flavour is quite satisfying.

NOTE: For fullest flavour, this cake must be served at room temperature.

Serves up to twelve people.

/DESSERTS

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