Beat cream cheese (room temp always makes it so much easier, with an electric mixer on low to med speed until smooth.)
Melt the white chocolate - when melting white chocolate, place in microwave safe bowl (I always use a two cup pyrex measuring cup and melt in 30 second intervals until all melted. Approx., 3-30 second spins.)
Now, add melted white chocolate and combine the mixture. Now pour filling over crust and pop it in the oven at 425° bake for 10 minutes. Reduce heat down to 250F ( no need to take cake out) and continue cooking for additional 35 minutes. You can place the cheesecake in a water bath just in case it should crack on the surface. To do this, simply cover the outside of the pan very well with foil or a large roasting bag then place the pan in a larger baking pan and fill that pan half way up with boiling water, then carefully place in the oven.
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