I'm going to celebrate Thanksgiving with my friend and her family and offered to bring dessert. This recipe is rather dog-eared and was torn from a magazine. At the bottom it says "CANADIAN LIVING December 29, 1993"
Base;
1 cup Nilla cookie crumbs
2 tbsp butter
2 oz white chocolate, chopped
Melt butter and chocolate together in a double boiler. Mix with cookie crumbs and press into the bottom of a springform pan. bake at 325 F for 8 minutes. Let cool on rack.
Cake;
4 oz white chocolate, chopped
2 pkg (250g each) cream cheese
3/4 cup white sugar
3 eggs
2 tsp vanilla
pinch salt
3 cups sour cream
Melt chocolate over a double boiler, let cool somewhat. In a large bowl beat cream cheese until smooth. Slowly add sugar and beat until fluffy. On low speed beat eggs in one at a time, stirring completely after each addition. Stir in vanilla, chocolate and salt, then stir in sour cream. Pour on to base. Put a pan of hot water on the bottom rack of the oven and put the cheesecake on the middle rack. Bake at 325F 1 1/4 hours. The cake should be firmish on the edges but a little jiggly in the middle. Open the oven door and turn the oven off and leave the cake in there for about an hour, then put it in the fridge for at least 2 hours. Overnight is better.
Glaze;
2 cups cranberries
1/3 cup sugar
1 tsp cornstarch
Cook cranberries in a saucepan with 1/4 cup water partially covered just until boiling. Stir in sugar and return to boil; cook for 2 minutes or until sugar is dissolved. Drain, reserving juice and berries seperately. Return juice to saucepan and add cornstarch, stirring constantly over medium heat until thick. Let cool slightly. Arrange berries on top or sides of completely cooled cake and pour glaze over berries or cake.
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