White chocolate is usually made of cocoa butter, milk solids, salt, and sugar. The milk solids separate from the butter. They have more of an affinity for water than fat, and when they get hold of some they bind together.

The first time it happens and you have this beautiful white melted chocolate that one more stir turns to a giant blob floating in the yellow cocoa butter fat you totally freak out.

The problem is most times you only have enough white chocolate for what you need, most people don't keep it on hand, and if you bought anything over the cheapest brand, you have a bit of money invested in it (probably more than the rest of the cheesecake), so it's worth trying to salvage.

Since we are on the subject (well it's a bit off topid), this is one of my favorite ways to enjoy a white chocolate cheesecake
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Tiramisu with White Chocolate

Note - A real tiramisu would use coffee, since I hate coffee I've replaced it with the liquor.

12 ounces white chocolate (something like Lindt or Ghirardelli are worth the extra money here)
1 1/2 cups heavy cream, as fresh as you can get
3 ounces softened cream cheese (or marscopone, which is even better)
40 lady fingers , split in half, but not separated from each other.
1/2 cup liquor, something like Baileys, or White Chocolate Liquor.
3 pints fresh strawberries

Preparation - Break the chocolate into uniformed pieces of an ounce or smaller.

Pick eight or nine of the best strawberries of a similar size for the decorations, pick the best looking one for the center of the cake. Slice the rest of them.

Line the side of a springform pan with a strip of wax paper.

Melt the chocolate with 1/4 cup of cream in a double boiler over hot, but not boiling, water. Stir frequently until all of the chocolate is melted and smooth, cool it to room temperature.

Beat the cream cheese until it is light and fluffy, then beat in the chocolate mix until it is combined with the cream cheese on low speed.

In a cold bowl, whip the remaining cream until stiff peaks form (it will whip faster if the bowl, beaters, and cream are very cold). Fold 1/4 of the whipped cream into the chocolate cream cheese mix to thin it out, then fold the remaining whipped cream in until smooth.

Line the bottom of the pan with ladyfingers, put a ring of them around the sides (cut side facing in). If possible use attached ones to line the side.

Put the liquor into a spray bottle or use a pastry brush, and spray the ladyfingers until soaked. Spoon in half of the filling, and tap down.

Layer half the strawberries on the cream, then another layer of lady fingers. Soak these too, then the rest of the sliced berries. Add the remaining cream mix, tap down and smooth, decorate with the berries, and refrigerate overnight.