Chocolate Fantasy Fundraiser Tea: White Chocolate Cheesecake

I've read so many explanations for why cheesecakes sometimes crack. Some say it is because the oven is too hot or too dry; some say it is because the cheesecake cooled too quickly. Maybe it could also be because the ingredients were mixed too long or at too high speed. Whatever reason, cheesecakes do crack and it is a good idea to have a plan to cover the cracks. In this case, chocolate shavings cover the top and hide any problems.

1 1/2 cup vanilla wafer cookies, in pieces
6 tbsp. butter, melted

Combine all in food processor, press into bottom of greased 9-inch springform pan. Bake at 350 degrees for 12 minutes.

4 (8 oz. each) packages cream cheese, softened
1 1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
6 tablespoons flour
5 eggs
8 ounces sour cream
2 teaspoons vanilla
1 cup heavy cream
20 ounces good quality white chocolate (melted in double boiler)
extra white chocolate for grating on top

In a large mixing bowl, cream the cream cheese until fluffy. Add sugar, cornstarch, salt, flour and beat until smooth. Add eggs one at a time. Do not over mix. Add sour cream, cream and vanilla extract. Beat just until blended. Add melted chocolate.

Pour into prepared pan. Bake at 350º for 30 minutes then at 225º for 1 hour 45 minutes. Then turn off oven and let cheesecake remain 1 hour longer. Remove cheesecake from oven. Loosen springform band’s latch but allow to remain in place for 30 minutes. Remove band completely and cool. Refrigerate at least 6 hours, preferably overnight. Before serving, grate white chocolate over top.