White Chocolate Cheesecake Bombe
Bake this white chocolate cheesecake recipe in a bowl to achieve the unique rounded shape. If you can't find feuilletine for the cheesecake crust, try crushed up sugar ice cream cones instead.
9-inch springform pan
Another option is to bake the cheesecake in a 9-inch springform pan. Line the bottom of the pan with parchment and wrap the outside with an 18-inch piece of foil to prevent water leaking in. Bake as directed and top with crust after cooling. After chilling, loosen edges, release spring, and invert cheesecake onto a cooling rack over a parchment lined baking sheet. Remove pan bottom and parchment. Coat with ganache as directed. Transfer to a serving plate and top with white chocolate curls.