Filling:
4 Eggs
1/4 Cup Sugar
2.5 lbs. Cream Cheese (5 - 8 oz. pkgs.)
1/2 Cup Butter, melted
2 T. Vanilla
12 oz. White Chocolate, melted
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Place eggs and sugar into bowl of a large food processor (if your processor is small, you will have to do this in two batches. DO NOT use a blender, it's not the same! You're better off doing it by hand, starting with the cream cheese and sugar, then adding eggs.) Process until sugar is dissolved. Add cream cheese in 4 or 5 additions. Scrape sides of bowl often, and process until smooth. With the machine still running, add remaining ingredients. Process a few more seconds. Pour over prepared crust. Bake at 350 for 30-35 minutes and no longer! It will look loose and under baked, but that is how it is supposed to be. Resist the urge to cook it until it is set, otherwise it will be dry and grainy. The middle 3" should still be wobbly. Let cool, refrigerate overnight so it will set. Bring to room temperature to serve., and use a hot, wet knife to slice. You can serve 14-16 people with this cheesecake-it's very rich and creamy.