Ingredients:

Crust
½ lb (200g) Grahams crackers
1/3 cup melted butter

Cake
3 packages cream cheese (250g) Philadelphia, softened
4 oz. Baker's white chocolate, melted
¾ cup sugar
2 tablespoons cornstarch
4 eggs
2 teaspoons cream
Juice and zest of one lemon
1 tablespoon dark rum

Instructions:

Preheat oven to 370 ° F. Preparing a mold, preferably springform, 9 inches, covering the bottom and the edges (making a little beyond if the cake overflows raising) with parchment paper for easy removal.

Reduce the crackers with a food processor. Mix with butter to get a crumbly mixture. Spread the dough on bottom of pan. Pack down well. Put the pan in the oven for 10 minutes, and then allow for cooling.

Beat the cream cheese with an electric mixer so that it becomes creamy, then add the melted white chocolate, sugar and cornstarch. Beat in eggs, one at a time. Beat 30 seconds at high speed. Finally, add the cream, lemon juice and lemon zest and rum. Beat at least one minute.

Pour mixture over biscuit base and bake for 75 minutes. After 75 minutes, remove cheesecake from oven and let cool on a rack for 2 hours, then 12 hours in the refrigerator without removing from pan.

Remove from refrigerator at least 20 minutes before unmoulding. Cover and keep in the fridge in between bites.