1/2 lb White chocolate,melted

1 1/2 lb Cream cheese

1 1/4 c Granulated sugar

1 1/2 ts Grated orange or lemon rind

3 Eggs

1/2 c Cream plus 3 Tb

1/2 ts Vanilla

12 Phyllo sheets

Melted butter 1. While chocolate melts in double boiler, use a mixer on low speed and

blend cheese, sugar and orange or lemon rind until smooth. (Do not use low-fat cheese in this recipe) Beat in eggs one at a time, followed by cream and vanilla. 2. Add a little of the cheese mixture to the warmed chocolate, then stir

this mixture into remaining cheese mixture. 3. Spoon mixture into a buttered 9-inch layer cake pan, lined with

parchment paper. Set in a pan, and pour in hot water until it reaches halfway up the pan. Bake ina 350 F. oven, adding more water if needed, until set and lightly browned on top, about 1 hour. 4. Remove from oven, let cool, and refrigerate for at least 4 hours.

5. To serve, lightly brush each 8 - 12- inch square of phyllo pastry with

melted butter. Gently remove each slice of cheesecake from pan. Wrap a sheet of prepared phyllo pastry around each piece, folding until cake is covered with three layers. Trim excess pastry. 6. Brush each dessert with additional melted butter. Place on a baking

sheet and bake in a 350 R. oven for 10 minutes, or until phyllo begins to brown. Transfer to dessert plates and decorate with fruit purees.