Chocolate Covered White Chocolate Cheesecake

3 Tbsp. butter, melted

3 pkgs. (8 ounces each) cream cheese, softened

1/2 cup sugar

1 tsp. vanilla

3 eggs

1/2 lb. white chocolate, melted

1 cup heavy cream

2 Tbsp. butter

2 Tbsp. granulated sugar

12 ounces semisweet chocolate, broken into small pieces

semisweet chocolate bits)

Heat oven to 350F.

Mix crumbs and butter and press onto bottom of 9-inch springform

pan. Bake for 10 minutes.

Beat cream cheese, sugar, and vanilla until well blended. Add

eggs, one at a time, mixing well after each addition. Blend in

melted white chocolate and pour over crust.

Bake 40 minutes, turn off oven and let cake cool inside the oven

as it cools down. Loosen cake from rim of pan and cool

completely. Chill for at least 4 hours. Remove rim.

Heat heavy cream, butter, and sugar in a heavy saucepan over

medium-high heat. Stir to disolve sugar crystals and then bring

to a boil. Put choclate pieces into a stainless steel bowl and pour boiling cream mixute over it and let stand for a few

minutes. Stir until smooth and cool.

Cover the sides and top of cheesecake with the ganache, smooth,

and chill at least 2 hours to set.