White Chocolate Cheesecake

24 Plain chocolate wafers; broken into pieces (6 ounces)
3 Tablespoon Unsalted butter; melted
1-1/2 Pound Cream cheese; at room temperature
1 Cup Granulated sugar
6 Ounce White chocolate; melted and cooled
4 Large Eggs
1/3 Cup Heavy cream
1 Teaspoon Vanilla extract

TO MAKE THE CRUST: Position the rack in center of the oven and preheat to
350 F. Lightly grease a 9 x 2 1/2 -inch springform pan with butter. Wrap
the outside of the pan with foil to prevent leakage. In a food processor,
fitted with the steel blade attachment, pulverize the chocolate wafers into
crumbs and transfer them to a mixing bowl. Add the melted butter and combine
with a rubber spatula. Press the crumb mixture over the bottom of the
springform pan and bake for 10 minutes. Remove the pan from the oven and
cool to room temperature. Keep the oven at 350 F.

TO MAKE THE FILLING: In a large mixing bowl, with an electric mixer on low
speed beat the cream cheese for 2 minutes or until soft and creamy. Scrape
down the beaters and the sides of the bowl. Slowly add the sugar and
continue to beat for 2 minutes longer, scraping down the sides of the bowl
as needed. Add the cooled melted chocolate, then add the eggs, one at a
time, beating well after each addition, then add the cream and vanilla. Beat
until the batter is smooth and homogenized.

TO FILL THE PAN AND BAKE: Pour the batter into the prepared pan and set the
pan on a baking sheet. Bake for 15 minutes at 350 F., then lower the heat
to 300 F. and bake for 1 hour and 30 minutes more or until the edges just
begin to pull away from the sides of the pan and the top looks puffy and no
longer wet. The cake will still appear wobbly. Remove the cake to a wire
rack and cool in the pan for 1 hour. Unlock the springform pan and lift the
cake out, but leave it on the bottom part of the springform. Cool to room
temperature, then chill in the refrigerator for at least 4 hours before
serving.