Commercial RecipeCitrus White Cheesecake With White Chip Drizzle

Heat convection oven to 300°F (standard oven: 350°F).

Prepare GRAHAM CRUMB CRUSTS: Combine graham cracker crumbs, melted butter and sugar in large bowl, stirring until blended. Divide mixture evenly onto bottom of each of three (9-inch) spring-form pans. Bake 5 minutes or just until golden brown; remove from oven to wire rack (do not turn off oven).

Prepare CHEESECAKE FILLING: Mix cream cheese and sugar in 20 qt. bowl of mixer fitted with paddle attachment until smooth and creamy. Add eggs, orange extract and orange peel, mixing until fully incorporated.

Place HERSHEY'S Premier White Creme Chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Gradually add to cream cheese mixture, mixing until well blended. Divide batter evenly into each prepared crust.

Bake 55 to 65 minutes or just until almost set*. Remove from oven to wire rack. With knife, loosen cakes from sides of pan. Cool completely; remove side of pans. Refrigerate until firm and chilled.

Prepare WHITE CHIP DRIZZLE: Place HERSHEY'S Premier White Creme Chips and shortening in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle WHITE CHIP DRIZZLE across top of cooled cheesecakes. Garnish as desired. Makes 10 to 12 servings per cheesecake.