Luscious White Chocolate Cheesecake
1 1/2 C (18) crushed creme filled chocolate cookies
3 Tbsp. margarine, melted
3 -8 oz. packages cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
3 eggs
1/2 lb. white chocolate, melted
- Combine crumbs and margarine.
- Press into bottom of 9 in. springform pan.
- Bake at 350 for 10 minutes.
- Combine cream cheese, sugar and vanilla.
- Mix at mediun speed until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in white chocolate, mix well.
- Pour over crust.
- Bake at 350 for 40 minutes.
- Chill before removing rim.
- Garnish with apricot rose and some small leaves if desired.
To make apricot rose:
- Place 6 dried apricot halves between 2 sheets of wax paper.
- Roll flat with rolling pin.
- Shape 1 apricot into a cone; arrange remaining apricots around cone to form rose.
- Loosen outer apricots slightly to "open" rose.
- Secure bottom of rose with wooden picks.
- Freeze for 20 minutes.
- Cut off bottom to form flat base.
- Remove picks; brush rose with 2 tsp. corn syrup.