Instructions

For the Crust: 

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel, or use an acetate liner. Line the bottom of the pan with parchment paper.
2. Grind the cookies into a fine crumb using a food processor or blender. Melt the butter in the microwave and combine with the cookie crumbs, stirring until well combined. 
3. Pour the crumbs into the springform pan and press firmly into the bottom and up on the sides of the pan. Refrigerate the crust while you are preparing the filling.

For the Filling:

1. Break up the white chocolate bar into smaller pieces, and combined with 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
2. Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Beat the heavy cream in the chilled bowl and use an electric mixer to beat on medium-high speed until the cream thickens to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. 
3. Beat the cream cheese until it’s completely smooth, and scrape down the sides of the bowl as needed. Next, add the granulated sugar and vanilla extract and continue beating until smooth. Then add the melted chocolate, beating until it’s combined. 
4. Finally, slowly fold in the whipped cream until it’s completely smooth. Pour the filling into the prepared cooled crust, spreading evenly. Refrigerate for 3-4 hours until it’s firm.

For the Topping: 

1. Prepare another batch of whipped cream Follow the instruction above using 1 cup heavy whipping cream and ½ cup powdered sugar. Use a large piping bag to pipe the borders of the cheesecake. Garnish with fresh fruit.