Crush grain cookies into small pieces, add melted butter, and place on bottom of mold. Mince the white chocolate into small pieces and melt it smoothly in a medium bowl.

Use a hand mixer to gently dissolve cream cheese and whisk with sugar. Many people asked if it's okay to use frozen cream cheese after defrosting it at room temperature and releasing it with a hand mixer because I bought a large amount of cream cheese and used it for freezing. Don't panic and whip with sugar and it will unravel with soft cream cheese like the next picture. If you buy a large amount and use it, freeze cream cheese with a short shelf life.

Add the melted white chocolate in medium heat and whip well.

Add an egg and lemon juice and mix it smoothly, and the cheese dough is complete. Well, it's very simple.

Place the dough in a cookie-laying mold and bake at 170'c for 40 to 45 minutes. This cheesecake dough is a dense dough, so pan it into a mold and use a scraper to smooth the top.

A very appetizing cheesecake that has been roasted yellow. I think the top of the cheesecake is cute and more appetizing. Eat cheesecake after cooling it down in the refrigerator. In the past, when I first made cheesecake, I ate lukewarm cheesecake that was baked and cooled, but I just threw away my appetite. The lukewarm cheesecake is very greasy and makes you feel sick, but the taste changes 180 degrees when you put the remaining cheesecake in the refrigerator and eat it!