This was the first cheesecake I've ever made, and it was amazing! I made a graham cracker and hazelnut crust, and followed another reviewer's suggestion to sprinkle white chocolate chips over the bottom before adding the filling. Placing a pan of water under the cake did just the trick of keeping the environment inside the oven moist enough to prevent cracks in the cake, and chilling the cake overnight made it exceptionally easy to remove it from the spring form pan. Instead of brandy, I used Godiva White Chocolate Liqueur for the sauce and chilled it (per another review) before spooning it over the chilled cake. I made the leftover sauce available in case anyone wanted more, but in retrospect I should have drizzled the sauce over the cake instead of spooning or pouring it. Thanks for the recipe and to all the reviewers for the tips. I have to admit that I was pretty darn proud of myself when it was finished!

I did not make the brandy sauce so I can only rate the cheesecake. With that said, no one could tell there was white chocolate in this cheesecake. I think it does help with the creaminess of the recipe, but it was a little too sweet for me. Like other people I too added a graham cracker crust. Easy to make and good flavor, just not a "white chocolate flavor".

I made this for the first time for my husband's birthday and what a hit! I'm sure I'll be making this quite often from now on!

This cheescake was so awesome. The only thing that took me offguard was the fact that the cheesecake was not very thick. If anyone is used to "Chantal's Cheesecake recipe" on this site. I would probably put it in a smaller springform pan. The cooking time was perfect and the cheesecake was delicious. I used 1.5 ounces of high quality brandy and I wouldn't change a thing about the sauce. The picture is misleading as the sauce is definitely made with white chocolate and therefore is white. I wouldn't change a thing.

I added a crust using 2 cups crushed honey graham crackers and probably half a stick of butter. I used 6oz of white chocolate vs 4oz in the batter & instead of buying squares of chocolate I bought 2 bags of nestle white chocolate chips. I have had bad luck with old bakers chocolate or maybe it was just a bad brand but I like nestles chips because they are already pretty small, however I still chopped them up for the sauce to assist in melting process. I used the 2oz of brandy and sauce is very thin when warm and the brandy tastes stronger but if you refrigerate it overnight it thickens up and the brandy flavor is more subtle. I poured the sauce into an empty water bottle for storing and refrigerating. I forgot to make the crust before the batter somehow and didn't make the crust until about the time to add batter to the pan, then realized oops forgot the crust! so it sat in the bowl for a bit while I was looking at the measurements for the crust from another recipe. Then accidentally looked at the WRONG recipe and poured the batter in without the vanilla and heavy cream and stuck it in the oven and sat down at the computer and realized I had looked at the wrong recipe, had to run back and pour it OUT of the pan and back into the bowl and mix in the last 2 ingredients and pour it back into the pan again! I thought I would have ruined it at this point but it STILL turned out delicious. I put the pan of water on the lower rack under the cheesecake. And I cooked an extra

This was the absolute best cheesecake I have ever had the honour of making. I used 9 squares (5 extra) of premium white chocolate, which I will do everytime. Due to the extra chocolate I cut the sugar to about 2/3 cup. I made a white chocolate ganache and drizzled each piece; serving it with a dollop of freshly whipped cream and a bit of chocolate drizzle on the side.

This was the BEST- earning all 5's easily. We left out the Brandy for school, but the sauce was spectacular just the same.

The absolute best cheesecake ever! My family, the neighbors, and I fight over the last piece.

I have had a lot of good cheesecake in my life. This recipe was one of the best! The cheesecake melts in your mouth, it is sooo good. Only used 1 ounce of brandy for the topping, and left the cheesecake to bake in the oven another 10 minutes, because it didn't look ready after the time specified in the recipe. Also added a grahm cracker base with melted butter and sugar just because I love the taste. Came out perfect!

Even with some healthful substitutions, this cheesecake was absolutely amazing. I replaced 2 of the cream cheeses with neufchatel, 2 of the whole eggs with 2 egg whites each and 1/2 cup of the sugar with Splenda. Nobody guessed! It was as rich and silky as you'd expect from a bakery. I didn't make the sauce though; instead I covered the cake with chocolate ganache (10 ounces of dark chocolate, 1 cup whipping cream and a splash of sweet vermouth). Oh and I added a chocolate graham cracker crust. This is a definite keeper!

I wanted to make this because of the brandy but after i was done making the sauce before adding in the brandy, it taste so good that i didnt want to take a chance of ruining it with the brandy. It taste great. the cheesecake it self didnt seem to have much flavor but with the sauce was the best. gotta get more white chocalate into the cheesecake itself next time

Great Recipe and so easy to make. I made sure to cool the cake in the oven for at least 30 minutes to allow it to set. I topped it with dark cherry topping and also used a graham cracker crust. It was delicious!

Excellent idea - the white chocolate that is. It really takes a typical cheesecake over the edge. I didn't make the brandy sauce so can't include that in my rating/comments.

The cheese cake wasn't creamy, but the white chocolate sauce can't be beat.