With a chocolate cookie crust, white chocolate filling and tart cherry sauce, this creamy cheesecake not only has the flavors to make it a showstopper, but the looks too!
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15 (1 1/4 cups) crème-filled chocolate sandwich cookies, finely crushed
1/4 cup Land O Lakes® Butter, melted
12 ounces white chocolate
4 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
4 large Land O Lakes® Eggs, room temperature
1 cup 100% cherry juice or pomegranate juice
1 tablespoon cornstarch
Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lighlty grease inside of pan. Set aside.
Combine cookie crumbs and melted butter in small bowl; stir until well mixed. Press mixture evenly onto bottom of prepared pan. Bake 8 minutes. Cool.
Place white chocolate into small microwave-safe bowl. Microwave uncovered, stirring every 30 seconds, 1 1/2 minutes or until chocolate is mostly melted.
Place cream cheese, sugar and vanilla into bowl; beat with electric mixer at medium speed just until smooth. Continue beating, adding 1 egg at a time and scraping bowl often, until just mixed. Add melted white chocolate; beat until blended. Pour over crust.
Place springform pan into large baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth. Bake 55-65 minutes or until center appears nearly set.
Turn off oven; open oven door slightly. Let cheesecake stand in oven 1 hour. Cover; refrigerate 4 hours or overnight before serving. Remove side of pan. Store refrigerated.
Combine cherry juice and cornstarch in saucepan; whisk to combine. Bring to a boil. Reduce heat to low; simmer, stirring frequently, 2 minutes or until thickened. Remove from heat; pour into small bowl. Cover; refrigerate. Poor cooled sauce over cheesecake.
Serve cheesecake drizzled with cherry sauce.