This is one of the first cheesecakes I ever made successfully. It makes a lot of filling, so use the biggest springform pan that you have.
1 ½ c. chocolate wafer cookie crumbs
5 Tbsp. butter, melted
8 oz. white chocolate
2 lbs. cream cheese, softened
1 Tbsp. grated lemon peel
½ c. heavy cream
1 ½ c. sugar
1/3 c. lemon juice
½ tsp. lemon extract
1. Heat oven to 350°. Combine cookie crumbs and butter, press into lightly buttered 10” spring-form pan, set aside.
2. Melt the white chocolate with the cream until smooth, let cool.
3. Beat cream cheese with sugar until light and fluffy. Beat in cooled white chocolate mixture. Add eggs, one at a time, beating well. Beat in lemon juice, zest and extract. Pour into crust
4. Bake for 45-50 minutes.