KEY LIME-WHITE CHOCOLATE CHEESECAKE

For the crust:

1¼ cups graham cracker crumbs

¼ cup sugar

5 tablespoons butter, melted

For the filling:                                               

1½ pounds cream cheese, room temperature

½ cup sugar

pinch of nutmeg

pinch of salt

1 teaspoon vanilla extract

3 whole eggs, room temperature

2 egg yolks, room temperature

1# quality white chocolate, melted

6 ounces key lime juice, room temperature

2 tablespoons Meyer’s Dark Rum

1. For the crust, combine graham cracker crumbs, sugar, and butter and press into the bottom and up the sides of a 10-inch springform pan.
2. For the filling, using an electric mixer, cream together cream cheese, sugar, nutmeg, and vanilla extract.
3. Add the room temperature eggs and yolks individually to the cream cheese mixture.  Scrap the bowl often.
4. To melt the white chocolate, pour chocolate into a microwave-safe container and cook in 30 seconds increments at half power, stirring between each cooking interval.  Continue cooking and stirring until chocolate is smooth.
5. Fold melted chocolate into the cream cheese base until completely incorporated.
6. Combine key lime juice and rum and fold into the batter.
7. Pour filling into the prepared crust.  Bake at 325° F in a water bath for 50 minutes to an hour.  The center should be set.
8. Remove the cheesecake from the oven and cool for two hours on a wire rack.  For best results, chill overnight before unmolding.