White Chocolate and Strawberry Cheesecake

For Crust: Position rack in center of oven asnd preheat to 325 degrees F. Butter a 10-inch-diameter springform pan. Wrap outside of pan with foil.

Finely grind cookies in a processor. Add melted butter and process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.

For Filling: Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally.

Using an electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt and beat until smooth.

Add eggs 1 at a time, beating well after each addition. Add sour cream, whipping cream and vanilla; beat until well blended. Gradually add melted white chocolate, beating until mixture is smooth.

Pour filling into crust. Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes.

Open oven door slightly and turn off oven. Leave cake in oven for 30 minutes. Chill cake uncovered overnight (Can be made 2 days ahead. Cover and keep refrigerated).

Run small knife between pan sides and cake. Release pan sides. Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely.

Stir preserves and brandy in heavy small saucepan over medium heat until mixture boils. Strain preserves. Brush glaze generously over strawberries, allowing some glaze to drip between berries.