I made this up entirely because I wanted something different for dessert for Yule and all the cheesecake recipes sounded sort of bleh. You will need:
½ a recipe of my Rosemary cookies
¼ cup butter (melted)
3 large eggs (room temperature)
3 8-ounce packages of cream cheese (room temperature)
1 cup of sour cream (room temperature)
1 cup of sugar
½ cup of white chocolate (melted)
Pinch of salt
1 teaspoon vanilla extract
¼ cup of Christmas Jam
Set the ingredients that have to be room temperature out at least 30 minutes ahead of time. Preheat your oven to 325 degrees. Grind the cookies in a food processor until they are fine then mix in the melted butter. If you have had my Rosemary cookies before you might need a tissue to wipe away the tears from the destruction of cookies but do not despair as they will be really yummy as a cheesecake bottom! In a springform pan press the cookie mixture onto the bottom and up the sides using a flat-bottomed measuring cup or a glass.
Set aside while you make the filling. In a mixer or with a hand beater mix the cream cheese and 1 cup of sugar together until smooth. Add 1 cup of sour cream and the vanilla. If you want to get crazy you can use some kind of white chocolate schnapps here but I knew I wouldn’t use it for anything else so having a whole bottle seemed a waste. Stumbling around drunk on schnapps is not very attractive in a 40-year-old mom unless you have your own reality show. But I digress. Once combined then add your eggs one at a time beating well between each. Next, add the melted chocolate and mix thoroughly. Pour into the crust and smooth out. Bake the cake for 60 minutes or until set but the center will still be slightly wobbly.
Cool the cake on a wire rack until room temperature and then spread the Christmas jam across the top. Refrigerate for at least 2 hours or overnight, if you can keep people away, then enjoy! Since this is a desert for our Yule you will have to wait for the photos.