/* chocobread.

Baking White chocolate strawberry cheesecake.

Prep+baking time= 2hrs

Makes a 9 inch cake.

Ingredients: 

Crust:

• 1 cup Chocolate Cookie Crumbs
• 3 Tbsp White Sugar
• ¼ cup Butter, melted

Strawberry sauce:

• 2 cups chopped strawberries
• 2 Tbsp White Sugar
• 2 tsp Cornstarch
• ½ cup Water

White Chocolate Cheesecake:

• 2 cups White Chocolate Chips
• ½ cup Half-And-Half Cream
• 3 (8 ounce) Packages Cream Cheese, softened
• ½ cup White Sugar
• 3 Eggs
• 1 tsp Vanilla Extract

Directions:

1. Mix together cookie crumbs, sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2. Blend the strawberries until smooth.

3. In a saucepan, combine strawberry sauce, sugar, cornstarch, and water. Bring to boil, and keep boiling until sauce is thick. 

4. Preheat oven to 325 degrees F (165 degrees C). 

5. In a sauce pan over low heat, melt white chocolate chips with half-and-half cream, stirring until smooth.

6. In a large bowl, mix together cream cheese and ½ cup sugar until smooth. Make sure the cream cheese is at room temperature and that the mixture is nice and smooth before going to the next step. 

7. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Do not overmix, or the cake might crack during baking.

8. Pour half of batter over crust. Spoon 3 tablespoons strawberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons strawberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

9. Bake for 55 to 60 minutes, or until filling is set. To prevent cracking you might want to use a waterbath, remember to wrap aluminum foil outside the springform pan to prevent water seeping in.

10. Let it cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining strawberry sauce.