Lemony White Chocolate Cheesecake With Shortbread Cookie Crust

Ingredients

• ½ cup
• unsalted butter, at room temperature
• ½ cup
• unsalted butter, at room temperature
• ¼ cup
• granulated sugar
• ¼ cup
• + 47 more ingredients
• • granulated sugar
  • ½ cup
  • all-purpose flour
  • ½ cup
  • all-purpose flour
  • ½ cup
  • finely ground
  • shortbread cookie
  • ½ cup
  • finely ground
  • shortbread cookie
  • 4 (8 ounce) packages
  • cream cheese, softened
  • 4 (8 ounce) packages
  • cream cheese, softened
  • 1 ¼ cups
  • sugar
  • 1 ¼ cups
  • sugar
  • 2 tablespoons
  • all-purpose flour
  • 2 tablespoons
  • all-purpose flour
  • 2 tablespoons
  • fresh lemon juice
  • 2 tablespoons
  • fresh lemon juice
  • 2 tablespoons
  • heavy whipping cream
  • 2 tablespoons
  • heavy whipping cream
  • 2 teaspoons
  • vanilla extract
  • 2 teaspoons
  • vanilla extract
  • 4
  • eggs, lightly beaten
  • 4
  • eggs, lightly beaten
  • 10 ounces
  • white baking chocolate, melted and cooled
  • 10 ounces
  • white baking chocolate, melted and cooled
  • 2 teaspoons
  • lemon peel, grated
  • 2 teaspoons
  • lemon peel, grated

1 Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan; set aside. 2 Make crust:. 3 Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. 4 Add flour and ground cookies to the ...

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