White Chocolate Cheesecake

Ingredients

For 16 servings

• •Nonstick baking spray
• •8 ounces graham crackers, finely crushed
• •7 c. à soupe unsalted butter, melted
• •12 ounces white chocolate, finely chopped
• •1 lb cream cheese, softened
• •1 /2 cup granulated sugar
• •3 large eggs
• •2 1/2 cups sour cream
• •2 c. à soupe fresh lemon juice
• •1 c. à café pure vanilla extract
• •15 ounce can cherry pie filling

Method

1. 1.Adjust oven rack to middle position and preheat oven to 350°F (180°C). Using nonstick cooking spray, lightly grease a 9-inch springform pan. Using aluminum foil, wrap bottom half of the pan to create a waterproof seal.
2. 2.In a medium bowl, toss graham cracker crumbs with butter to evenly coat. Scrape crumbs into the bottom of prepared pan and, using flat-bottomed drinking glass or measuring cup, compress firmly until crumbs are in a compact, even layer across bottom of pan. Bake until edges are just beginning to brown and crust is fragrant, about 15 minutes. Remove pan from oven. Reduce oven temperature to 325°F (160°C).
3. 3.In a heatproof bowl nested over a saucepan of barely simmering water, heat white chocolate, stirring occasionally, until just melted, about 2 minutes. Remove from heat and let cool slightly.
4. 4.In a stand mixer fitted with the paddle attachment or using a large bowl with an electric hand mixer, beat cream cheese and sugar on medium speed until smooth, stopping to scrape down sides and bottom of the bowl as necessary, about 2 minutes. With the mixer running, add eggs one at a time, letting each fully incorporate before adding the next, pausing to scrape as needed. Add sour cream, lemon juice, and vanilla extract, beating to incorporate. Add melted chocolate, and mix until smooth, about 30 seconds.
5. 5.Pour batter into prepared springform pan; set springform pan in a roasting pan. Place roasting pan in oven and fill with about 2 inches hot water, and bake until edges are set and center jiggles slightly, 60 to 75 minutes. Turn oven off and leave door slightly ajar; let cake cool in oven for 30 minutes. Remove cake from oven, and carefully slide an offset spatula around the edges of the cake pan, then remove sides of the pan. Let cake cool completely on a wire rack, about 1 1/2 hours.
6. 6.Refrigerate until cold and firm, at least 8 hours and up to 5 days.
7. 7.When ready to serve, spoon cherry topping over cheesecake. Slice and serve. (For cleaner cuts, run knife under warm water and dry knife with a clean kitchen towel before portioning each slice.)