Copyright Thomas Saaristo  All Rights Reserved
No bake white chocolate cheesecake

For the crust
20 Pepperidge Farm Chessman butter cookies
6 tablespoons very cold butter, cut into tablespoon sizes pats, pats cut into quarters

For the cream cheese filling
10 ounces cream cheese, at room temperature
1 cup premium white chocolate, melted
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
2 teaspoons freshly squeezed lemon juice
6 tablespoons confectioners sugar, divided
1 cup very cold heavy cream

Pulse the cookies and butter in the bowl of a food processor until it resembles coarse
sand. Press into the bottom of a 9 inch deep dish pie plate and set aside

In a large bowl, beat the cream cheese, white chocolate, vanilla extract, lemon zest,
lemon juice and 4 tablespoons confectioners sugar until fully incorporated and smooth

In another large bowl, whip the cream and remaining 2 tablespoon confectioners
sugar to soft peaks

Fold the whipped cream into the cream cheese mixture until fully incorporated. Dollop
the mixture on to the bottom of the prepared crust; spread into an even layer and
smooth the top. Cover the cheesecake with plastic wrap and refrigerate 4 hours, or
overnight. Slice the cheesecake into serving size portions and top as desired