White Chocolate Ginger Cheesecake

FILLING
1 lb White chocolate; finely
-chopped
32 oz Cream cheese; softened
1/4 c Sugar
4 lg Eggs; at room temperature
1 lg Egg yolk; at room
-temperature
1 tb Vanilla extract
1 ts Ground ginger
2/3 c Crystallized ginger; minced
White chocolate curls; for
-garnish

For the crust:

1. Butter a 9 inch springform pan with 2 3/4 inch high sides. Wrap outside
of the pan with two layers of heavy duty tin foil.

2. Finely grind cookies, sugar and ginger in a food processor, add cooled
melted butter and blend until moist.

3. Press onto the bottom of the prepared springform pan and chill while
preparing the filling.

For the filling:

1. Postition the rack in the center of the oven and preheat to 300 degrees.

2. Stir white chocolate in top of double boiler set over hot water until
chocolate melts. Cool to lukewarm, stirring occasionally.

3. Using an electric mixer, beat the cream cheese and sugar in a large bowl
until light and fluffy, about three minutes.

4. Add eggs and yolk one at a time, beating just until combined after each
addition.

5. Beat in vanilla and ground ginger. Gradually beat in melted white
chocolate and stir in crystallized ginger.

6. Transfer filling to the prepared crust.

7. Place springform pan in a large roasting pan, pour enough hot water into
the roasting pan to come halfway up the side of the springform pan.

8. Bake for about 1 1/2 hours or until cheesecake puffs and edges crack
slightly.

9. Transfer cake to a rack and run a small knife around the edge to loosen.
Cool completely, remove foil and chill overnight.

Notes: Use good quality white chocolate such as lindt or bakers I’m taking
this to our Christmas Potluck luncheon – Dec 1997 It can be prepare up to 3
days ahead, keep covered and chilled