Use a vegetable peeler to carefully peel thin strips of chocolate into curls to top this cheesecake.
20 min.prep time
1 3/4 cups (about 18) crushed creme-filled chocolate cookies
1 (6-ounce) package (1 cup) white baking chips (We recommend NESTLÈ® TOLL HOUSE® Morsels)
3/4 cup sugar
3 (8-ounce) packages cream cheese, softened
2 teaspoons vanilla
2 ounces semi-sweet baking chocolate or white baking bar, cut into curls or grated
Heat oven to 350°F. Combine cookie crumbs and butter in medium bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.
Meanwhile, microwave morsels in small microwave-safe bowl on MEDIUM-HIGH (70%) for 1 minute; stir. Continue microwaving, stirring every 10 to 20 seconds, until smooth (1 to 2 minutes). Cool to room temperature (15 minutes).
Combine sugar, cream cheese and vanilla in large mixer bowl. Beat at high speed, scraping bowl often, until smooth (2 to 3 minutes). Add eggs; mix well. Gradually beat in melted white morsels.
Spread mixture over hot, partially baked chocolate crust. Continue baking for 40 to 50 minutes or until just set 2 inches from edge of pan. Cool in pan on wire rack. Loosen sides of cheesecake by running knife around inside of pan. Cover, refrigerate until firm. Remove side of pan.
Sprinkle chocolate curls over cheesecake before serving.
Recipe and photo courtesy of NESTLÈ® USA and www.VeryBestBaking.com .