->White Chocolate 11 <-

Yield: 16 Servings

1 tb butter

1/4 c unsweetened coconut flakes

1/4 c cookie crumbs

2 lb cream cheese, room temp

1 c sugar

1 tb vanilla

2 tb dark rum

5 lg eggs, lightly beaten

7 1/2 ounce pkg Samoa Girl Scout cookies, chopped

6 oz White chocolate, finely grated

Use graham cracker crumbs, Trefoils or another plain cookie.

Preheat oven to 350 degrees.

For the crust: grease a three inch deep 8 inch round cheesecake

pan or a two quart souffle dish liberally with the butter. Combine

the coconut and cookie crumbs and then dust the mixture thoroughly

over the butter. Set aside.

For the filling, with an electric mixer at low speed; beat the

cream cheese with the sugar until mixture is very smooth. Add the

vanilla, optional rum and then the eggs, and beat until completely

smooth, scraping the bowl as necessary.

Stir in the chopped Samoa cookies and grated white chocolate and turn the mixture into the prepared pan.

Make a water bath by placing the prepared pan in a larger baking

pan and then placing both pans in the oven. Add boiling water to

the larger pan to a depth of one to one and a half inches and bake

in the preheated oven for 1 1/2 hours OR until the top is browned

and slightly cracked, and a cake tester inserted into th center

comes out with just a bit of batter clinging to it.

Turn off the oven and crack the door open. Allow the cheesecake to

cool in this way for an hour. Then remove from the oven and cool

for another hour on a wire rack, until the pan is still warm, but

cool enough to handle.

To unmold, loosen the sides by holding the pan on its side allowing

gravity to cause the upper edge of the cake to release from the

rim of the pan. Rotate the pan slowly, allowing the cake to loosen

from the pan all of the way around. Cover the top of the cake with

a sheet of wax paper. Then cover with a wide plate and invert.

Remove th pan and refrigerate the cake for at least four yours

until the bottom is firm.

To Serve: cover with a serving plate and invert back to right side

up. Remove the plate and the wax paper form the top of the cake,

cover and refrigerate for up to one week.

Slice with a long sharp knife dipped into hot water before making

each cut.