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White Chocolate Cheesecake I

1 cup pecan halves, divided use
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
4 large eggs
1 (6-ounce) package white chocolate baking squares, melted
2 teaspoons vanilla extract, divided use
1 (21-ounce) can cherry pie filling
Whipped cream or topping

1. Reserve 5 pecan halves for garnish. Finely chop and toast remaining pecan halves.
2. Preheat oven to 300ºF.
3. Mix crumbs, chopped pecan halves, sugar and melted margarine or butter; press firmly on bottom of 9-inch springform pan.
4. Beat cream cheese in large bowl with mixer at medium speed until fluffy. Gradually beat in sweetened condensed milk until smooth. Blend in eggs, melted chocolate and 1 teaspoon vanilla. Pour into prepared pan.
5. Bake 1 hour or until center is set. Cool completely at room temperature. Refrigerate for at least 4 hours.
6. Mix cherry pie filling and remaining vanilla. Remove side of springform pan. Spoon cherry mixture over cheesecake. Garnish with dollops of whipped cream or topping around edge and reserved pecan halves. Cut into wedges to serve. Refrigerate leftovers.

Makes 1 (9-inch) Cheesecake.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

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