Shelly's Recipe

CHOCOLATE-COVERED WHITE CHEESECAKE

Category: Cheesecake

1 1/2 cups chocolate wafer crumbs
3 tbsp butter or margarine, melted

Filling:
1 (12 o) pkg vanilla baking chips, divided
3 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
3 eggs

GLAZE:
1 (12 o) pkg semisweet chocolate chips
1 cup whipping cream
2 tbsp butter or margarine
2 tbsp sugar
White and milk chocolate striped Hershey’s kisses, optional
Raspberries or cranberries, optional

Combine crumbs and butter; press into the bottom of an ungreased 9-inch springform pan. Bake at 350 for 10 minutes. Cool.

For filling, melt 1 1/2 cups vanilla chips; set aside to cool. In a mixing bowl, beat cream cheese, sugar and vanilla until well blended. Add eggs; mix well. Blend in melted vanilla chips. Pour into crust. Bake for 40 minutes. Turn oven off. Let cheesecake stand in oven for 2 hours (do not open oven door). Cool completely on a wire rack. Chill 4 hours.

For glaze, place chocolate chips in a medium bowl; set aside.

Heat cream, butter and sugar in a heavy saucepan over medium-high heat; bring to a boil, stirring constantly. Pour over chocolate chips. Cool 3 minutes. Stir until smooth and cool.

Remove rim of pan. Spread glaze over the top and sides of the cheesecake. Chill 2 hours. Melt remaining vanilla chips; drizzle over cheesecake. Garnish with kisses and raspberries if desired.