Servings: 1x 10 inch pan or 1 thick 9 inch pan

Crust: subheading: Crust:
1.5 C gluten free gram cracker crumbs 1.5 C gluten free gram cracker crumbs
6 TBS Butter 6 TBS Butter
 
Cheesecake: subheading: Cheesecake:
12 oz white chocolate 12 oz white chocolate
2 lbs cream cheese or Neufchatel 2 lbs cream cheese or Neufchatel
1/4 C heavy cream ¼ C heavy cream
1/2 C sour cream ½ C sour cream
1/2 C white sugar ½ C white sugar
2 tsp vanilla 2 tsp vanilla
4 eggs 4 eggs

Preheat oven to 375. Line the bottom of the pan with parchment paper.
To make the crust: Mix together the gram cracker crumbs and melted butter. Press into the bottom and up the sides of the pan. Bake for 15 minutes. Cool on a wire rack.
To make the cheesecake: Reduce the oven temp to 300. Place a pan of water on the bottom rack of your oven to help keep the cheesecake moist while baking.
Melt the chocolate in the microwave. Use about 60% power on repeated cycles of 1.5 minutes until melted. Set aside to cool to room temperature.
Cream together the cream cheese, cream, sour cream, sugar, and vanilla using an electric mixer on a medium speed until fluffy.
Adjust the mixer to low speed. Add the eggs beating until smooth. Adjust mixer to medium-high and beat for 1 more minute. Fold in the melted chocolate.
Pour over the crust in the prepared pan and bake on the center rack over the pan of water for 1 hour. Reduce oven to 250 and bake for another hour. Turn off the over and leave the cheesecake in the oven for 1 more hour. Remove from the oven and cool in the pan on a wire rack.