White Chocolate Vanilla Bean Cheesecake
Ingredients for Crust:
1 1/2 cup finely crushed graham crackers
1/3 cup sugar
1/2 cup butter
Ingredients for Filling:
3 8-oz packages cream cheese, softened
1 cup sugar
2 Tbsp all-purpose flour
1 tsp vanilla
1 vanilla bean, scraped
1/4 cup milk
3 eggs, lightly beaten
1/2 cup + 2 Tbsp white chocolate, roughly chopped
6 Tbsp. Heavy Whipping Cream
Preheat oven to 375*. Line an 8 or 9 inch springform pan with parchment paper.
For crust: In a medium bowl, stir together crushed graham crackers and sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of lined springform pan. Place he pan on the double layer of heavy-duty aluminum foil (this creates watertight seal).
For filling: In a large mixing bowl, beat cream cheese, sugar flower, and vanilla on medium speed until combined. Beat in milk until smooth. Stir in eggs. Bring the heavy whipping cream to a boil and pour over white chocolate to make a white chocolate ganache. Cool, then pour into batter and mix until thoroughly combined. Pour into crust-lined pan.
Place in a pan big enough to comfortably hold the springform pan and water. Pour enough hot water around the pan to reach halfway up the sides. Bake in the preheated oven for 40-45 minutes for the 8-inch pan, or 35-40 minutes for the 9-inch pan. The edges should be set but center will still have a slight jiggle when pan is gently shaken.
Remove from water bath and cool in pan on a wire rack for 30 minutes. Loosen the springform pan sides carefully (gently loosen the sides with a knife before removing side panel). Then let the cheesecake cool for another 30 minutes. Chill 4-5 hours (or overnight) before serving. Garnish with white chocolate curls and a dollop of whipped topping.