1 1/2 c Graham cracker crumbs
--(about 11 double crackers)
5 tb Butter; melted
2 tb Sugar
2 lb Cream cheese; room temp.
1/2 c Unsalted butter; room temp.
4 Eggs; room temperature
10 oz White chocolate; melted
4 1/2 ts Vanilla
1 pn Salt
Mix graham cracker crumbs, melted butter and sugar in large bowl.
Press into bottom and sides of 9-inch springform pan. Refrigerate
several hours to set.
Preheat oven to 300øF. Combine cream cheese and butter in large bowl
of electric mixer and beat until smooth. Add eggs one at a time,
blending well after each addition. Add white chocolate, vanilla and
salt and beat 1 or 2 minutes at medium speed. Turn mixture into
prepared graham cracker crust. Bake 1 hour. Let stand 2 hours at
room temperature, then refrigerate for about 12 hours before serving.