I made this in a 9-in springform pan. Used 3 blocks cream cheese (2 reg and 1 neufatchel), 4 squares white chocolate, 3 eggs, and 2/3c sugar. Baked at 325F for 1 hour and then turned off oven, cracked the door, and let sit for another hour. Used the red rasp preserves and white choc topping. Turned out BEAUTIFULLY!!! The extra chocolate made it taste wonderful!! I recommend making it this way, it's a show stopper!