1 cup gingersnap cookie crumbs
2 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1 (12-ounce) package white baking chips (2 cups) melted
1/2 cup half-and-half
Cut-up fresh strawberries, if desired
Fresh mint leaves, if desired
Recipe Directions
Heat oven to 325º. Mix cookie crumbs and butter. Press evenly in bottom of springform pan, 10 × 3 or 9 × 3 inches. Refrigerate while preparing filling.
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Cover and refrigerate any remaining cheesecake.
