White Chocolate Cheesecake with NEW Vanilla Rice Krispies Crust

INGREDIENTS

750 mL	3 cups	RICE KRISPIES * Vanilla cereal
30 mL	2 tbsp	granulated sugar
45 mL	3 tbsp	soft margarine
1 pkg	225 g	white chocolate chips
2 pkgs	250 g	cream cheese, softened
175 mL	3/4 cup	granulated sugar
3	3	eggs
250 mL	1 cup	sour cream
375 mL	1 1/2 cups	each: sliced strawberries and kiwi
		Whipped cream, optional

PREPARATION

In food processor, combine cereal, 30 mL (2 tbsp) sugar and margarine. Process until it becomes fine crumbs. Press into bottom and part way up sides of 23 cm (9-inch) springform pan (or bottom of 23 cm/9-inch square pan). Bake at 180°C (350°F) about 8 minutes, until golden brown. Let cool. Reduce oven to 160°C (325°F).Melt white chocolate chips in medium bowl in microwave; stir until smooth. Let cool slightly.In large bowl with electric mixer, beat together cream cheese and 175 mL (3/4 cup) sugar on medium until smooth. Beat in melted chocolate. Beat in eggs one at a time. Mix in sour cream. Pour into prepared crust.Bake 45 to 50 minutes or until almost set in center and pulls away from edges. Remove from oven and immediately run knife around edge to prevent cracking. Cool 1 hour; remove outer ring. Chill at least 2 hours before serving. Cut into wedges, place on serving plates. Serve with a dollop of whipped cream, if desired, and sliced strawberries and kiwi. Yield  10 servings {Hints}

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.