1/2 cup butter
1/4 cup sugar
1/2 teaspoon vanilla
1 cup flour
4 8-oz. packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
12 oz. white chocolate, melted and slightly cooled
Preheat oven to 325 F.
For crust: cream butter, sugar, and vanilla in a small bowl with an electric mixer until light and fluffy. Gradually add flour, mixing at low speed until blended. Press onto bottom of a 9-inch springform pan. Prick with a fork and bake 25 minutes or until edges are light brown.
For filling: beat cream cheese, sugar, and vanilla at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in melted chocolate, and pour over crust.
Bake 55 to 60 minutes or until center is almost set. Loosen edges of cake from pan and cool before removing the rim. Refrigerate 5 hours or overnight. Garnish with chocolate curls and powdered sugar.