• 1 ¼ cup Honey Graham Cracker Crumbs
• ¼ cup Ground Hazelnuts
• 3 tablespoons Butter, melted
• 27 ounces Cream Cheese, room temperature
• ¾ cup Sugar
• 3 large Eggs
• ¾ cup Sour Cream
• 2 teaspoons Vanilla
• 8 ounces White Chocolate Chips, chopped
• 1 pound Strawberries

1. Preheat oven to 325F; mix the cracker crumbs and hazelnuts with the melted butter; press onto a 9″ springform pan
2. Melt the white chocolate in microwave, 20-30 seconds at a time until just completely melted; set aside to cool
3. Meanwhile, using a hand mixer, blend the cream cheese and sugar together; then add eggs, one at a time, mixing in between; combine sour cream and vanilla into batter; lastly, add white chocolate chips and blend until smooth
4. Pour over crust; bake for 50-55 minutes or until center is almost set; run a thin knife around the edges; let cool completely at room temperature; then refrigerate for minimum of 2 hours or overnight
5. Decorate with sliced strawberries before serving

 

Here are some baking essentials!