5-7 Basic Gluten-Free Cookies (Refer to my White Chocolate Cookies or Basic Gluten-Free cookies recipe in the blog)
3 tablespoon of unsalted butter (melted)
2 (8 oz) package regular Cream Cheese - prefer full fat kind
1 cup of white chocolate chips
3/4 cup of sugar
1 tablespoon of orange zest
1/4 cup of Brown rice flour
1 teaspoon of GF vanilla extract
1/2 cup of sour cream
1 tablespoon of cornstarch
1/2 cup of orange juice
1/4 cup of water
1/4 cup of sugar
Preheat oven to 350 degree, put the GF cookies in a ziploc bag and crash the cookie into small crumb. Combine crumb and butter in a bowl then press onto the bottom and a little bit of the side of the 9 inch round springform pan.
Bake the crust for about 10 minutes until golden and cool while preparing the pie filling
Put cream cheese and white chocolate into a glass bowl and microwave in medium heat for 2 minutes. Stir the mixture and continue for another 2 minutes or until the cream cheese and white chocolate is welled melted and blend.
Add in sugar, brown rice flour, vanilla, and eggs (one at a time) until well blend.
Add sour cream mix until the mixture is well blend
Pour the filling over the crust and bake it for 30-35 minutes or until the center jiggles just slightly
Remove from oven and let it cool for 10-15 minutes
In a small saucepan, combine suger and cornstarch, stir in orange juice and water.
Cook until the mixture is clear and thickened, make sure to stir occassional. Cool the mixture to room temp. and spoon the mixture on top of the cool cheesecake.
Use foil to cover the pan and chill for at least 8 hours before serving