Phyllo-Wrapped White Chocolate Cheesecake

Directions

While chocolate melts in double boiler, use a mixer on low smooth.

(Do not use low-fat cheese in this recipe)

Beat in eggs one at a time, followed by cream and vanilla.

Add a little of the cheese mixture to the warmed chocolate, then stir this mixture into remaining cheese mixture.

Spoon mixture into a buttered 9-inch layer cake pan, lined with parchment paper.

Set in a pan, and pour in hot water until it reaches halfway up the pan.

Bake ina 350℉ (180℃). oven, adding more water if needed, until set and lightly browned on top, about 1 hour.

Remove from oven, let cool, and refrigerate for at least 4 hours.

To serve, lightly brush each 8 - 12- inch square of phyllo pastry with melted butter.

Gently remove each slice of cheesecake from pan.

Wrap a sheet of prepared phyllo pastry around each piece, folding until cake is covered with three layers.

Trim excess pastry.

Brush each dessert with additional melted butter.

Place on a baking sheet and bake in a 350℉ (180℃) oven for 10 minutes, or until phyllo begins to brown.

Transfer to dessert plates and decorate with fruit purees.