Recipe - Frozen Pistachio Cheesecake

1 cup Brown Edge Wafer Cookie
Crumbs
3 tablespoon Sugar
1/3 cup Butter Or Margarine, Melted
2/3 cup Whipping Cream
12 ounce White Chocolate, Finely
Chopped
4 pack Cream Cheese(8 Oz Packages),
Softened
One half cup Butter Or Margarine,
Softened
2/3 cup Powdered Sugar, Sifted
2 teaspoon Vanilla Extract

GARNISH
Additional Pistachios

Postion knife blade in food processor bowl; add 1 cup pistachio nuts.
Process until chopped. Add wafer cookie crumbs, 3 tablespoons sugar, and
melted butter. Pulse 4 or 5 times or until blended.

Press crumb mixture onto bottom and 1 1/2" up sides of a lightly greased 9"
springform pan. Bake at 350=BA for 12 minutes or until lightly browned.
Cool completely on a wire rack.

Bring whipping cream to a simmer in a heavy saucepan over medium heat.
Remove from heat, and add chopped white chocolate. Let stand 2 to 3
minutes. Stir gently with a rubber spatula until smooth.

Beat cream cheese and softened butter at medium speed of an electric mixer
until creamy. Add powdered sugar, and beat until light and fluffy. Add
melted white chocolate mixture and vanilla; beat 3 minutes or until very
smooth. Pour batter into prepared crust. Cover and freeze until firm or up
to 1 week.

Let stand at room temperature about 30 minutes before serving. Remove sides
of pan. Garnish cheesecake, if desired. Cut frozen cheesecake with a sharp
knife, dipping knife in hot water and wiping it dry between each slice.
Posted to MCRecipe Digest V1 #348

Recipe by: Southern Living 1996 Annual Cookbook

From: Luke Murden lmurden@visi.net

Date: Fri, 20 Dec 1996 21:57:18 0500