White Chocolate Cheesecake Recipe

Mix butter, 1/4 cup of the sugar and 1/2 tsp. of the vanilla with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until blended. Press onto bottom of 9-inch springform pan; prick with fork. Bake at 325 F for 25 minutes or until edges are light golden brown. Mix cream cheese, remaining 1/2 cup sugar and 1 tsp. vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition lust until blended. Blend in melted chocolate. Pour over crust. Bake at 325 F for 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. Garnish, if desired, with chocolate shavings.

White Chocolate Macadamia Nut Cheesecake: Stir 1 jar (3 1/2 oz.) macadamia nuts, chopped (about 3/4 cup), into batter.