Serves: 16
Total Calories: 262
Crust:
Combine ingredients; mix well. Press in the bottom of springform pan. Set aside.
Filling:
In small saucepan, combine gelatin and water. Let stand 1 minute. Add sugar; stir over medium heat until mixture is dissolved. In large bowl, beat cream cheese and sour cream until creamy. Gradually add melted chocolate, gelatin mixture, whipping cream, and vanilla. Beat until smooth. Pour into Crust. Cover and refrigerate 1 1/2–2 1/2 hours, or until firm.
Topping:
Shortly before serving, run a knife around edge of pan to loosen cheesecake. Carefully remove sides of pan. Arrange fruit over cheesecake. Store in refrigerator.
This White Chocolate Cheesecake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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