1 3/4 lbs. cream cheese, at room temperature
2/3 cups sugar
14 oz. White Candy Melts®*, coarsely chopped
1 teaspoon Wilton Clear Vanilla Extract
1 1/4 cups whipping cream
*brand confectionery coating
Place cream cheese and sugar in mixing bowl. Using electric mixer, cream mixture until smooth. Add eggs, one at a time, while mixing.
Melt White Candy Melts following package directions. Cool 7-10 minutes**. Add cooled candy, vanilla and whipping cream to cream cheese mixture. Blend well. Pour batter into prepared pan.
To Bake: Place aluminum foil-wrapped pan into a large ovenproof pan or dish. Pour hot water into large pan until it reaches 1/2 in. up sides of pan. Bake in center of a preheated 300oF oven for about 2 hours.
To test for doneness, gently shake the pan. The top of cake should move as one solid piece. There should be no soupy movement in center. Cake will set completely when refrigerated.
Remove from oven to cool. Refrigerate overnight or for 12 hours. To Unmold: Run a straight edge spatula around edge of pan. Release spring and remove ring. Smooth sides of cheesecake with a wet spatula.
Refrigerate until ready to serve. Cake keeps well in refrigerator, well covered, for up to one week.
**It is important that candy be cooled, but still liquid. If too hot, candy will get lumpy when added to batter.