No-Bake White Chocolate Cheesecake

Ingredients

• 6 tablespoons unsalted butter
• 9 graham crackers (1 sleeve)
• 13.2 ounce white chocolate (I used Lindt White Chocolate Bars: 3 bars (4.4-ounce each), chopped)
• 24 ounces cream cheese (room temperature)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces whipped topping (Thawed (I used Cool Whip))
• 8.8 ounce white chocolate (2 bars (4.4-ounce each), chopped)
• 1/2 cup heavy whipping cream

Instructions

1. 1

   Prep the pan. Grease a 9-inch springform pan with shortening or butter and set it aside.

2. 2

   Make the crust. Melt the butter in a small microwave-safe bowl for 30 seconds. Pulse the graham crackers in a food processor into fine crumbs, then pour in the melted butter with the processor running on low. Run until the crumbs resemble wet sand.

3. 3

   Press the crumbs firmly into the base of the springform pan. Freeze for 20 minutes, or until hardened.

4. 4

   Melt the chocolate. Add 1 inch of water to a small saucepan over high heat. Place the chopped white chocolate in a glass bowl set on top of the saucepan and stir until melted and smooth. Set aside to cool.

5. 5

   Make the filling. Beat the cream cheese, powdered sugar, and vanilla with an electric mixer until smooth. Pour in the cooled white chocolate and mix until smooth again. Fold in the whipped topping by hand until thoroughly combined.

6. 6

   Spoon the filling into the springform pan and spread it evenly. Cover with plastic wrap and refrigerate at least 5 hours.

7. 7

   Make the ganache. Combine the chopped white chocolate and heavy whipping cream in a small microwave-safe bowl. Heat in 30-second increments, stirring between each, until melted and smooth. Watch closely so it does not burn.

8. 8

   Cool the ganache slightly, pour it over the cheesecake, and chill for 10 minutes.

9. 9

   Release and serve. Run a thin knife around the edge, then carefully release the springform ring. The ganache will run down the sides a bit. Transfer to a cake stand, top with whipped cream and extra chopped white chocolate if desired, and serve chilled.