8 oz. white chocolate, finely chopped
8 oz. cream cheese at room temperature
1/4 cup granulated sugar
1 tsp. vanilla
1/3 cup sour cream
1/2 cup heavy cream
1 graham cracker crust
Melt the chocolate over a double boiler. Remove from heat just before it's completely melted; stir to melt completely. Beat together the cream cheese, sugar, and vanilla until it's smooth. Next, add the chocolate and beat that in, then beat in the sour cream. In a separate bowl, whip the heavy cream until firm. Then add the whipped cream to the bowl with the chocolate filling and gently fold it in. Add the filling into the graham cracker crust. Sprinkle chocolate shavings over the top. Refrigerate at least 2 hours before serving. Enjoy!