White Chocolate and Strawberry Cheesecake

• 1 9-ounce package chocolate wafer cookies, broken into pieces
• 1/2 cup (1 stick) unsalted butter, meltedbutter
• 1 pound good-quality white chocolate (such as Lindt or Baker’s), finely chopped
• 4 8-ounce packages cream cheese, room temperature
• 1 cup sugarsugar
• 1/4 teaspoon saltsalt
• 4 large eggsegg
• 1 cup sour creamsour-cream
• 1/2 cup whipping creamcream
• 2 tablespoons vanilla extractvanilla-extract
• 3 1-pint baskets strawberries, hulled, halvedstrawberry
• 1/2 cup apricot preservesapricot
• 2 tablespoons brandybrandy

1. 01Position rack in center of oven; preheat to 325°F. Butter 10-inch-diameter springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.
2. 02Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally.

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