Ingredients
Crust
1 cup pecans
1 package of white oreo cookies
5 tablespoons butter, melted
whipped cream
Filling
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
4 eggs
3 ounces imported white chocolate (such as Lindt, or a high quality organic brand from Whole Foods), finely chopped
Preparation
For crust: Position rack in center of oven and preheat to 325°F. Grease 9-inch-diameter springform pan. Wrap heavy aluminum foil around outside of pan to create a tight seal. Place 3/4 cup of the pecans in pie pan (or another pan) and roast until brown, about 10 minutes. Chop coarsely in food processor. Add 1 row of oreo cookies (cream removed), and process until fine crumbs form. Add melted butter and process until crumbs begin to stick together. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake 10 minutes. Cool crust on rack.
For filling: Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate. Pour filling into crust, covering completely.
Place aluminum wrapped pie pan into another 2-3 inch deep pan. Heat water in kettle/pot on stove and pour into larger pan about halfway up the pie pan’s sides. (Look up tips on baking cheesecakes, a “water bath.”)
Bake cake until edges are set and about 2 inches in diameter of the center moves only slightly when pan is shaken, about 1 hour 20 minutes. (Alternatively, bake cake for 1 hour, then turn oven off and leave cake in the oven for another hour or until edges are set as described above). Cool completely in pan on rack with a plate or bowl overturned on the top of pan to cover and slow down cooling. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.) Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Put whipped cream on top, around the outer 3 inches (or as desired) and place crumbled remaining oreos and pecans on top. Cut into wedges and serve.
