Caldwells Cookbook

8 squares (1 ounce each) white baking chocolate

6 tablespoons butter, cubed

2 eggs

1/2 cup sugar

3 teaspoons vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

FILLING:

1 package (8 ounces) cream cheese, softened

3 squares (1 ounce each) white baking chocolate, melted and cooled

1 egg, lightly beaten

1/3 cup sugar

1/3 cup sour cream

1 teaspoon vanilla extract

TOPPING:

1 carton (8 ounces) frozen whipped topping, thawed

4 squares (1 ounces each) white baking chocolate, melted and cooled

1 pint fresh strawberries, sliced

In a microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth. Cool.

In a large mixing bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt; beat into egg mixture. Spread into greased 13 X 9 pan; set aside.

For filling, in a small mixing bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl.

Bake at 350 degrees for 40-45 min or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Cut into squares. Refrigerate leftovers.