White Chocolate Cheesecake

Raven's Nest White Chocolate Gourmet Mix is the secret ingredient in this rich, creamy cheesecake. Skip the messy step of melting chips or bars - simply pour and bake!

Prep: 40 min | Bake:1 hr | Cool:15 min | Chill: 8 hr 
Serves: 12-16

CRUST:
1 bag vanilla wafers, crushed
1 stick salted butter, melted

FILLING:
4 packages (8 oz each) regular cream cheese, softened at room temperature
1 cup Raven's Nest White Chocolate Gourmet Mix
1/2 cup sugar
3 large eggs
2 Tbsp whole milk
1 tsp vanilla extract

TOPPING:
berry jam
fresh mint leaves (optional)

EQUIPMENT:
Parchment paper
9-10" springform pan
Stand mixer or hand-held mixer

INSTRUCTIONS:
1. Preheat oven to 325 degrees
2. Cover bottom of pan with a circle of parchment.
3. Crush cookie wafers (by hand or in a food processor), then pour them into a bowl with the melted butter and stir until mixture holds it shape. Pour mixture into your springform pan, and use the bottom of a spoon to press the mixture into an even layer. Place the pan in the fridge while you complete the next steps.
4. In mixer bowl, beat cream cheese on medium speed until smooth. 
5. Add White Chocolate Mix and sugar, and beat until smooth.
6. Add eggs, one at a time, then the vanilla and milk, and beat until smooth.
7. Remove pan from fridge, and pour filling over crust. Smooth the top with a spoon or spatula.
8. Bake for 60 minutes, or until center is set.
9. Let cake cool for 15 minutes, then run a butter knife or thin spatula around the side to loosen the cake from the pan edge.
10. Cover and refrigerate at least 8 hours, but no longer than 48 hours.
11. Remove cake from fridge and unlatch the pan to release its sides. Carefully separate the cake from the parchment, and place cake on a serving plate or cake stand.
12. Spread your favorite berry jam over top (raspberry is delicious!) and garnish with mint leaves, if desired.
13. Keep leftover cheesecake covered and refrigerated.