Baked White Chocolate Cheesecake

Recipe and picture from www.taste.com.au

Ingredients (serves 10)
180g good-quality white chocolate
150g granita biscuits
80g butter, melted
500g cream cheese, softened, chopped
300g sour cream
3/4 cup caster sugar
1 teaspoon vanilla essence
3 eggs, at room temperature
thick cream, to serve

Method
1. Preheat oven to 160°C. Line base and sides of a 7cm deep, 22cm (base) springform cake pan with baking paper.
2. Break half the chocolate into pieces. Place in food processor and process until roughly chopped. Transfer to a bowl.
3. Place biscuits in food processor and process until fine crumbs form. With the motor running, pour butter down the feed tube. Process until well combined. Press biscuit mixture into base of lined pan. Refrigerate for 30 minutes. Wash and dry food processor.
4. Place cream cheese, sour cream, sugar and vanilla in food processor. Process until well combined and smooth. With the motor running, add eggs, 1 at a time, processing well after each addition.
5. Pour cream mixture over biscuit base. Sprinkle chopped chocolate over top and swirl through filling. Bake for 50 to 60 minutes or until just firm in centre. Turn off oven and open door. Allow cake to cool in oven for 2 to 3 hours (cracks might appear). Refrigerate for 4 hours or until chilled.
6. Spread cream over cake. Grate remaining chocolate and sprinkle on top. Serve.