Jack's YOU-GOTTA-BE-CARDED-BEFORE-YOU-EAT-IT Cheesecake

I finely chop 6 oz. of chilled white chocolate (the real stuff, not vanilla flavored chips) first thing before I use the food processor for the later tasks.

For crust:
Preheat oven to 325º
1 ½ cups graham cracker crumbs
6 tbs butter - melted
¼ cup brown sugar
Mix crumbs and sugar in food processor or mixing bowl. Blend in butter and press mixture in bottom of 9” springform pan.
Bake crust for 6 minutes and set aside to cool.

For filling:
(I usually use the same utensils for the filling as the crust without washing.)
2 lb. cream cheese
1 ¼ cups sugar
4 eggs
1 tbs. vanilla
6 oz. finely chopped white chocolate
1 cup of booze*

* combinations I’ve used are:
1 cup of Irish Creme liquer
½ cup rum and ½ cup Buttershot Schnapps (my signature flavor - buttered rum)
1 cup of Kahlua
½ cup white creme de cacao and ½ cup green creme de menthe (Grasshopper)
½ cup white creme de cacao and ½ cup Galliano (Golden Cadillac)
1/3 cup Irish Creme liquer, 1/3 cup Kahlua and 1/3 cup Frangellico (Fragile Baby)

Soften cream cheese ½ lb. package at a time with food processor or mixing bowl. Gradually add sugar with food processor or mixer running. Add 1 egg at a time processing/mixing mixture slightly after each addition. Gradually add vanilla and booze with food processor or mixer running. Mix in white chocolate.
Poor filling into crust and bake at 325º for 1 hour and 15 minutes.

Shortly before serving, remove chilled cheesecake and top with whipped cream and desired garnishes. (It’s pretty optional at this point, although I do strongly recommend nutmeg to top the buttered rum version.)