I don't know if this is the same one, but here's one I have....very rich! :-) This recipe came out of some little cheesecake booklet my Mom had. I made it one year since both my Mom & sis are alergic to regular chocolate, but love cheesecake. It was a hit!
White Chocolate Cheesecake
Cheesecake:
1/3 cup sugar
6 egg yolks
1/2 tsp salt
12 oz. white chocolate, melted
2 (8 oz. pkgs) cream cheese, softened
1 Tbsp vanilla
2 cups sour cream
Frosting:
1/3 cup butter, softened
1 tsp vanilla
1 (8 oz pkg) cream cheese, softened
8 oz. white chocolate, melted
Preheat oven to 350 degrees. For cheesecake, beat cream cheese and sugar in a large bowl until smooth. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla, salt and sour cream. Blend in white chocolate. Pour the batter into a lightly greased 8" springform pan. Place springform pan in a larger pan and add water to larger pan to come half way up side of springform pan. Bake 45 minutes. Turn off the oven and allow the cake to cool in the oven 1 hour without opening the door. Remove cheesecake from oven and pan of water and allow to cool completely. Cover and refrigerate overnight. For frosting: Beat cream cheese, butter and vanilla in a medium bowl until smooth. Gradually beat in white chocolate. Use a knife to loosen sides of cheesecake from pan; remove springform. Spread frosting over top and sides of cheesecake. Chill at least one hour before serving.