White Chocolate Cheesecake with Cranberry Currant Compote

Ingredients

• 5 tablespoons butter, melted and cooled
• ½ cup butter, softened
• 6 large eggs, at room temperature*
• ½ cup butter, softened
• ½ cup whipping cream
• ½ teaspoon salt
• ½ cup butter, softened
• + 26 more ingredients
• • 1 cup plus 2 tablespoons sugar, divided
  • Cranberry Currant Compote
  • 5 tablespoons butter, melted and cooled
  • 3 (8-ounce) packages cream cheese, softened
  • 2 cups crushed chocolate wafers (about 35 wafers)
  • 3 (8-ounce) packages cream cheese, softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup plus 2 tablespoons sugar, divided
  • 16 ounces white chocolate, chopped
  • 1 teaspoon vanilla extract
  • Cranberry Currant Compote
  • 16 ounces white chocolate, chopped
  • Cranberry Currant Compote
  • 1 cup plus 2 tablespoons sugar, divided
  • ½ cup whipping cream
  • 6 large eggs, at room temperature*
  • 2 cups crushed chocolate wafers (about 35 wafers)
  • 6 large eggs, at room temperature*
  • 16 ounces white chocolate, chopped
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups crushed chocolate wafers (about 35 wafers)
  • 5 tablespoons butter, melted and cooled
  • 3 (8-ounce) packages cream cheese, softened
  • ½ cup whipping cream

1. Preheat oven to 350°. Combine crushed chocolate wafers, 2 tablespoons sugar, and 5 tablespoons melted butter in a medium bowl. Press crumb mixture onto bottom and 1 inch up sides of a 10 1/2-inch springform pan, making sure crumbs are evenly distributed. Bake at 350° for 8 to 10 minutes. Let c...

View full recipe at My Recipes