1 12 cups graham cracker crumbs
4 12 tablespoons sugar
4 12 tablespoons butter or 4 12 tablespoons margarine, melted
4 (8 ounce) packages cream cheese, softened
12 cup sugar
1 teaspoon vanilla
2 (6 ounce) packages white chocolate baking squares, melted,slightly cooled
MIX crumbs, 4 1/2 Tbls. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325F for 12 minutes. MIX cream cheese, 1/2 cup sugar and 1 teaspoons vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in melted chocolate. Pour over crust. BAKE at 325F for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish, if desired, with chocolate shavings. Makes 12 servings. Variation: White Chocolate Macadamia Nut Cheesecake: Stir 1 jar (3 1/2 oz.) macadamia nuts, chopped (about 3/4 cup), into batter.