White Chocolate Cheesecake
1 cup pecan halves, divided
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 8-ounce packages cream cheese, softened
1 14-ounce can sweetened condensed milk, not evaporated milk
16-ounce package white chocolate baking squares, melted
2 teaspoons vanilla extract, divided
1 21-ounce can cherry pie filling
Whipped cream or topping
Reserve 5 pecan halves for garnish.
Finely chop and toasted remaining pecan halves. Preheat oven to 300 degrees.
Mix crumbs, chopped pecan halves, sugar and melted margarine or butter; press firmly on bottom of 9-inch springform pan. Beat cream cheese in large bowl with mixer at medium speed until fluffy. Gradually beat in sweetened condensed milk until smooth.
Blend in eggs, melted chocolate and 1 teaspoon vanilla. Pour into prepared pan. Bake 60 to 70 minutes or until center is set.
Cool completely at room temperature. Refrigerate for at least 4 hours. Mix cherry pie filling and remaining vanilla. Remove side of springform pan.
Spoon cherry mixture over cheesecake. Garnish with dollops of whipped cream or topping around edge and reserved pecan halves. Cut into wedges to serve. Refrigerate leftovers.
Makes one 9-inch cheesecake, 8 servings