This is a modified recipe from a box of Philadelphia cream cheese, and its delicious and beautiful. Sometimes the manufacturers spend a great deal of time developing recipes for their products, this one is a winner!
1 pkg. (4 ounces) white chocolate, divided
28 square shortbread cookies (1-1/2 inch), divided
2 tablespoons butter, melted
1/2 cup plus 2 tablespoons sugar, divided
2 pkg. (8 oz. each) cream cheese, softened
1 teaspoon vanilla
1 teaspoon zest and 1/4 cup juice from 2 lemons
Heat oven to 325°F.
Melt 2 ounces white chocolate as directed on package; set aside for later use.
In a food processor pulse16 cookies until fine crumbs. Add butter and 2 tablespoons sugar and blend. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 tablespoon crumb mixture to each prepared cup.
In a mixer, beat cream cheese, vanilla and remaining sugar in large bowl until blended and creamy. Add lemon zest, lemon juice and melted chocolate and mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 17 to 20 min. or until centers are almost set but still jiggly. Cool completely. Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.
Refrigerate 2 hours before serving. Keeps three days in the refrigerator and 3 months stored in the freezer.