1/2 of a 60 oz. package white chocolate baking squares or white baking bars with cocoa baking, chopped
1/2 cup milk
1 tbsp. butter
1 1/2 tsp. vanilla
1 1/4 cups finely crushed graham crackers
1/3 cup butter, melted
3 (8 oz) packages cream cheese, softened
1/3 cup sugar
2 eggs
White chocolate curls
White chocolate-dipped whole strawberries (optional)

In a small saucepan, combine chopped white chocolate, milk, the 1 Tbsp. butter, and the vanilla. Cook and stir over medium low heat until chocolate is melted. Set aside to cool.

Meanwhile, for crust, in a small bowl, combine crushed graham crackers and the melted butter. Press the crumb mixture onto the bottom and about 1 1/2 inches up the side of an 8 inch spring form pan. Set pan aside.

In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 1 minute. Add the sugar and beat just until combined. Add the eggs all at once, beating on low speed just until combined. Stir in the cooled white chocolate mixture.

Pour filling into crust-lined pan. Place in a shallow baking pan.

Bake in a 300°F oven about 55 minutes or until center appears nearly set when shaken. Cool in pan on a wire rack for 15 minutes.

Loosen crust from side of pan; cool for 30 minutes more. Remove side of pan; cool cheesecake completely. Cover and chill in refrigerator for at least 4 hours up to 24 hours.

To serve, top with white chocolate curls and strawberries, if desired.

Makes 12 servings.