This sweet cheesecake is a Spring favorite in my family. We have some friends who usually ask me to make one as an Easter dessert for them! It’s really rich and sweet. Funny story how I came up with the glaze that everyone likes so much.. It was an experiment to try and make a cracked cheesecake prettier!

Ingredients:

• 1 sleeve of graham crackers, crushed
• 1/2 stick of butter, melted
• 2 packages of cream cheese, softened
• 1 1/2 cups of melted white chocolate chips
• 2 eggs
• 2/3 cup sugar

Directions:

Spray or butter a 9 inch springform pan. Combine graham cracker crumbs and melted butter and pour into bottom of pan. Press down with a spatula to form a crust. Refrigerate crust until needed.

In a mixing bowl combine eggs, sugar, and cream cheese. Blend until combined and smooth.

Melt 1 cup of the white chocolate and mix it in with the cream cheese mixture.

Pour cheesecake mixture on top of crust and spread evenly.

Bake at 325 for 45 minutes, or until middle in slightly springy and edges are  started to turn slightly browned.

Let the cheesecake sit out to cool for awhile and refrigerate several hours (I usually let it refrigerate overnight). Melt the rest of the white chocolate chips (1/2 cup) and spread over the top of the cheesecake. It will harden and make a nice crunchy candy topping!

Enjoy! (Refrigerate leftovers – if there is any.)