White Chocolate Cheesecake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
250g plain chocolate biscuits
150g butter, melted
500g cream cheese, chopped
3/4 cup caster sugar
2 teaspoons vanilla extract
4 eggs, separated
2/3 cup sour cream
200g white chocolate, roughly chopped
cocoa powder, for dusting

Method
1. Preheat oven to 160°C. Grease a 24cm springform pan.
2. Process biscuits in a food processor to form fine crumbs. Add butter and mix well. Press mixture into base and up sides of pan. Place in fridge for 30 minutes.
3. Beat cream cheese, sugar and vanilla with an electric mixer until well combined. Stir in egg yolks. Fold in sour cream and white chocolate.
4. Using clean beaters, beat eggwhites until soft peaks form. Fold into cream cheese mixture until just combined. Pour into prepared pan and bake for 50 to 60 minutes or until centre is firm. Turn oven off and leave door ajar for 3 hours. Refrigerate overnight.
5. Before serving, dust cheesecake with cocoa and cut into slices. Serve with raspberries, if desired.

Hint: Use back of a large metal spoon to press biscuit mixture evenly over base and sides of springform pan.