2 cups crushed chocolate wafers (about 35 wafers)
1 cup plus 2 tablespoons sugar, divided [225 g]
5 tablespoons butter, melted and cooled
16 ounces white chocolate, chopped [448 g]
1/2 cup whipping cream
3 (8-ounce) packages cream cheese, softened [672 g]
1/2 cup butter, softened [114 g]
1/2 teaspoon salt
1 teaspoon vanilla extract
6 large eggs, at room temperature*
Cranberry Currant Compote (below)
1. Preheat oven to 350°. Combine crushed chocolate wafers, 2 tablespoons sugar, and 5 tablespoons melted butter in a medium bowl. Press crumb mixture onto bottom and 1 inch up sides of a 10 1/2-inch springform pan, making sure crumbs are evenly distributed. Bake at 350° for 8 to 10 minutes. Let cool on wire rack.
2. Stir together white chocolate and cream in a heavy saucepan over low heat until smooth. Remove from heat.
3. Beat cream cheese, 1/2 cup butter, salt, and remaining 1 cup sugar in a large bowl at medium speed with an electric mixer until blended, stopping to scrape down sides. Add vanilla, beating until blended. Reduce speed to low, and add eggs, 2 at a time, beating just until blended and stopping to scrape down sides after each addition. (Do not overbeat.) Gradually add white chocolate mixture, beating just until blended. Pour mixture into springform pan; place springform pan on baking sheet.
4. Bake at 350° for 20 minutes. Reduce oven temperature to 300°, and bake 20 more minutes. Reduce oven temperature to 250°, and bake 20 more minutes. Reduce oven temperature to 200°, and bake 30 to 40 minutes or until cake is set around sides and almost set in center.
5. Remove to a wire rack; run sharp knife around edge of pan to loosen. (This will help prevent cracking as cake cools.) Let cool completely. Cover with plastic wrap, and chill for 6 hours or up to 2 days. Serve with Cranberry Currant Compote.
*Remove eggs from refrigerator, and place in a bowl for 30 minutes.
Note: For testing purposes, we used Nabisco Famous Chocolate Wafers for chocolate wafer cookies.
Karen Barker, MyRecipes
Cranberry Currant Compote
Makes about 2 1/2 cups
1 cup sugar $
1/2 cup water
1 (12-ounce) package fresh cranberries (about 3 cups)
1/4 cup currant jelly
Stir together sugar and water in a medium saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Stir in cranberries, and cook, stirring occasionally, until cranberries pop and are softened, about 6 to 8 minutes. Stir in currant jelly, and cook, stirring often, until jelly melts. Remove saucepan from heat, and place in an ice-water bath. Stir occasionally until mixture cools to room temperature.
Karen Barker, MyRecipes