White Chocolate Cheesecake

Serves: 16
Total Calories: 262


1 cup crushed chocolate cookie wafers
2 tablespoons margarine, melted
1 envelope unflavored gelatin
1/2 cup water
1/2 cup sugar
1 (8-ounce) package cream cheese, softened
1 cup sour cream
6 ounces white baking chocolate, melted
1 cup whipping cream
1/2 teaspoon vanilla extract
1 cup sliced fresh strawberries
1 kiwi fruit, peeled, sliced


Combine ingredients; mix well. Press in the bottom of springform pan. Set aside.

In small saucepan, combine gelatin and water. Let stand 1 minute. Add sugar; stir over medium heat until mixture is dissolved. In large bowl, beat cream cheese and sour cream until creamy. Gradually add melted chocolate, gelatin mixture, whipping cream, and vanilla. Beat until smooth. Pour into Crust. Cover and refrigerate 1 1/2–2 1/2 hours, or until firm.

Shortly before serving, run a knife around edge of pan to loosen cheesecake. Carefully remove sides of pan. Arrange fruit over cheesecake. Store in refrigerator.

Nutritional Facts:

Serves: 16
Total Calories: 262
Calories from Fat: 153

This White Chocolate Cheesecake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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