(by Shirley McNevich)
Crust: 6 TBSP softened butter; 1/4 cup white sugar; 1 1/4 cups flour; 1 egg yolk; 1/8 tsp. salt
Batter: 12oz. white baking chocolate; 1/2 cup heavy whipping cream; 2 - 8oz. Philadelphia cream cheese (softened); 1/4 tsp. salt; 1 TBSP vanilla; 3 egg whites; 1 whole egg
Crust: in a mixer add butter and white sugar--beat. Add flour, egg yolk and salt--beat. Grease a 9" springform cheesecake pan. Press the crust mixture evenly over the bottom and 1" up the sides of the greased pan. Bake at 350 degrees for 15 minutes or until crust is set. Batter: in a double boiler add the white chocolate pieces and the heavy whipping cream--cook/stir over low heat until just melted and smooth. Remove from heat and cool to room temperature. In a mixer add cream cheese--beat. Add salt and vanilla--beat. Add melted white chocolate--beat. Add the egg whites and the whole egg--beat. Pour the batter into the crust. Bake at 350 degrees for 35-40 minutes or until lightly browned around the edges. Cool completely, then refrigerate overnight.