1Preheat oven to 350* Crush or finely crumbled the Vanilla Wafers or Graham Crackers . Pour in melted butter and combine until no more dry crumbs are left. Press into pie pan. Place in oven and bake crust for 15 minutes.
2While this is cooking, melt 4 oz of the white chocolate in a double boiler on stove top.
3Remove crust from oven and while still warm, pour the white chocolate in the bottom of the pie pan covering the full bottom. Refrigerate to cool and harden.
4For the cheesecake, melt remaining white chocolate set aside to cool slightly. Cream together cream cheese and sugar. Add eggs two at a time, mixing smooth after each addition. Add the sour cream and the cooled chocolate; mix well. Reduce oven temp to 300*
5Drizzle caramel on the top of the crust. I cover the full crust with a light layer of caramel before adding the cheesecake mixture.
6Pour cheesecake mix into prepared, cooled pan. Fill within a 1/4 to 1/2 inch from top.
7Bake for 90 Minutes. Remove from oven and place on cooling rack.
8Once cool, drizzle the top with more caramel, I make kind of a criss cross pattern on mine.
9Place in fridge and cool for one hour and then dig in!!!! Top with whipped topping if desired.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...