White Chocolate Cheesecake
1 1/2 cups graham cracker crumbs (20 squares)
1/4 cup finely chopped pecans, toasted
2 tablespoons sugar
1/3 cup butter or margarine, melted
1 cup white baking chips
3/4 cup sugar
2 tablespoons all-purpose flour
2 packages (8 ounces each) cream cheese, softened
2 egg yolks
1/2 cup sour cream
2 cups cut-up fruit or berries
1.Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
2.Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
3.Bake 6 to 8 minutes or until golden brown; cool.
4.Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
5.Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
6.Increase oven temperature to 475ºF.
7.Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
8.Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)