White Chocolate Cheesecake

Instructions

1. Crush the cookies in a blender until they form fine crumbs.
2. Melt the butter and mix it with the cookie crumbs until well combined.
3. Press the cookie mixture into a 9-inch (24 cm) diameter pan lined with parchment paper. Chill in the fridge while preparing the cheesecake filling.
4. In a bowl, beat the cream cheese, mascarpone cheese, and sugars until smooth.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the flour until just combined.
7. Melt the white chocolate and let it cool slightly, then fold it into the cheesecake batter.
8. Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
9. Preheat the oven to 320°F (160°C) and place a deep dish of hot water at the bottom.
10. Bake the cheesecake for 10 minutes at 320°F (160°C), then reduce the temperature to 248°F (120°C) and bake for 80 minutes.
11. Increase the temperature to about 266-275°F (130-135°C) and bake for another 30 minutes on the top and bottom heat setting.
12. Leave the cheesecake in the slightly open oven after baking, then chill it overnight in the fridge.
13. For the ganache, break the white chocolate into pieces and place it in a heatproof bowl.
14. Heat the heavy cream in a saucepan until it starts to simmer, then pour it over the white chocolate.
15. Let it sit for a minute, then stir until smooth and glossy.
16. Pour the ganache over the cooled cheesecake.
17. Chill the cheesecake again before serving. Enjoy!