I've made this recipe dozens of times (since the early 90's) and it always turns out great and goes fast. I think it is better with a plain graham cracker crust. I also usually leave out the white chocolate - drizzle a little chocolate sauce over it when you serve it - YUM! A bit of advice: I find that if you preheat the oven with a pan of HOT water on the bottom rack (leave it there while baking) and do NOT open the oven door while baking that the cheesecake is less prone to cracking. They like a hot, moist environment to turn out their best (especially if you make the plain version). So, so easy!