heat oven to 180ºC . Mix crumbs and butter and press onto bottom of a 23 cm springform pan. Bake for 10 minutes.
Beat cream cheese, sugar, and vanilla at medium until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the white chocolate. Pour over crust. Bake for 35 minutes and turn oven off and let cool in oven for at least an hour. Loosen cake from rim of pan and continue cooling. Refrigerate for at least 2 hours (best if over night). I like to garnish this with dollops of whipped cream and a sprinkling of crushed chcoclate cookies. Recipe By : Janet Morrissey <janetm@MAGNUS
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