New York White Chocolate Cheesecake

New York White Chocolate Cheesecake
Makes: 16 servings

Crust
1 (9-oz.) pkg. chocolate wafer cookies, crushed (2 1/4 cups)
6 tablespoons butter or margarine, melted

Filling
2 (8-oz.) pkg. cream cheese, softened
1/2 cup sugar
3 eggs
1 (12-oz.) pkg. (2 cups) white vanilla chips or 12 oz. vanilla-flavored candy
coating, chopped, melted
1 cup whipping cream
1 teaspoon vanilla

Chocolate Sauce
1/3 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup boiling water
3/4 cup sugar
3 tablespoons corn syrup
1/2 teaspoon vanilla or mint extract

Place 12-inch square sheet of foil on rack below center oven rack in oven. Heat
oven to 325�F. In medium bowl, combine crust ingredients; mix well. Press in
bottom and about 1 inch up sides of ungreased 10-inch springform pan.
Refrigerate while preparing filling.

Beat cream cheese in large bowl with electric mixer at medium speed until
smooth. Gradually add 1/2 cup sugar, beating until smooth. Add eggs, 1 at a
time, beating well after each addition. Quickly add melted chips, whipping cream
and vanilla; beat until smooth. Pour into crust-lined pan.
Bake at 325�F. for 55 to 65 minutes or until edges are set; center of cheesecake
will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake
sit in oven for 30 minutes or until center is set.

Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until
completely cooled. Carefully remove sides of pan. Refrigerate at least 4 hours
or overnight.
In small heavy saucepan, combine chocolate chips, 1 tablespoon butter and
boiling water. Let stand 5 minutes. Whisk chocolate mixture until smooth. Add
3/4 cup sugar and corn syrup; mix well. Bring to a boil over medium-low heat,
stirring constantly. Reduce heat to low; boil 8 minutes without stirring.

Remove saucepan from heat. Stir 1/2 teaspoon vanilla into chocolate sauce. Cool
15 minutes, stirring frequently. Sauce will thicken as it cools. Serve
cheesecake with sauce. Store cheesecake and sauce in refrigerator.