7cinnamon graham crackers, crushed(use the whole cracker)
4 (8 ounce) packages cream cheese, softened(if not softened the end result will be grainy)
1⁄2cupsugar (plus the 2 tablespoon below)
4largeeggs, lightly beaten
2largeegg yolks, lightly beaten
8ounceswhite baking chocolate, melted and cooled
1 1⁄2cupsfresh strawberries, crushed
1 -3dropred food coloring (optional)
white chocolate, melted(optional)
Serving Size: 1 (218) g
Servings Per Recipe:10
Calories from Fat 435 g63 %
Total Fat 48.4 g74 %
Saturated Fat 26.9 g134 %
Cholesterol 232.3 mg 77 %
Sodium 443.9 mg 18 %
Total Carbohydrate56.2 g 18 %
Dietary Fiber 0.8 g3 %
Sugars 48 g192 %
Protein 10.7 g 21 %
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 inches up the sides of a greased 10-inch springform pan.
In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet.
Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool.
Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.