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Ingredients
- 1 1/2 c. (18) crushed creme-filled chocolate cookies
- 3 tbsp. butter, melted
Directions
- Combine crumbs and butter; press onto bottom of 9" springform pan. Bake at 350 degrees for 10 min. 1/2 c. sugar 1/2 teaspoon vanilla 3 Large eggs 1/2 pound white chocolate, melted
- Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer till well blended. Add in Large eggs, 1 at a time, mixing well after each addition. Blend in white chocolate; mix well. Pour over crust. Bake at 350 degrees for 40 min. Loosen cake from rim of pan; cold before removing rim of pan. Chill. Garnish with apricot rose and lemon leaves, if you like. 10 to 12 servings.
- To make Apricot Rose: Place 6 dry apricot halves between 2 sheets of wax paper; roll flat with rolling pin. Roll 1 apricot into a cone; arrange remaining apricots around cone to create rose. Loosen outer apricots slightly to "open" rose. Secure bottom with wooden picks to hold shape. Freeze 20 min. Cut off bottom to create flat base. Remove wooden picks; brush rose with 2 tsp. corn syrup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 42g | |
| Calories 305 | |
| Calories from Fat 304 | 100% |
| Total Fat 34.55g | 43% |
| Saturated Fat 21.88g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 245mg | 10% |
| Potassium 10mg | 0% |
| Total Carbs 0.03g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.36g | 1% |
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