Cookies n’ Cream Cheesecake

For the Filling

• 1½ pounds cream cheese, at room temperature
• ¾ cup sugar
• Pinch of salt
• ¾ cup melted Sephra White Chocolate (about 1 cup chips)
• 4 eggs
• ¾ cup sour cream

Preparation

For the Crust

Wrap an 8-inch springform pan with aluminum foil to make watertight. Combine the cookie crumbs and the butter. Press ½ of the mixture into the bottom of an 8-inch springform pan.

For the Filling

Cream the cream cheese, sugar, and salt with an electric mixer, scraping down the sides often. Add the eggs, one at a time. Add the sour cream and mix well. Scrape down the sides of the bowl. Mix in the melted Sephra Belgian White Chocolate.Pour half of the filling over the crust. Top with remaining cookie crumb mixture. Top with the remaining filling. Place the springform pan in a roasting pan, and place it in the oven. Fill roasting pan with water 1½ inches deep. Bake approximately 40 minutes or until the center of the cake is slightly firm. Turn off the oven and let the cake rest in the oven for 1 hour. Remove the cake from the roasting pan and refrigerate at least 4 hours before removing from pan.