- 1 cup Market Pantry™ vanilla wafer cookies, crushed
- 2 tablespoons Market Pantry ™ butter, melted
- 3 (8 ounce) packages Market Pantry ™ cream cheese, softened
- 1/2 cup Market Pantry ™ sugar
- 3 Market Pantry™ eggs
- 1/2 cup Market Pantry™ half-and-half
- 1 teaspoon vanilla
- 1 (12 ounce) bag Market Pantry™ white baking chips, melted
- Heat oven to 325 degrees F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10×3 or 9×3 inches. Refrigerate while preparing filling.
- Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Blend in half-and-half, vanilla and melted baking chips until smooth. Pour over crust, smooth top.
- Bake 55 to 60 minutes or until center is set. Cool 15 minutes; run metal spatula around side of cheesecake to loosen.
- Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Cover and store any remaining cheesecake in refrigerator.