Yield: 12 Servings
|¾ cup||Blanched almonds; ground|
|¾ cup||Quick oats; uncooked|
|¾ cup||Graham cracker crumbs|
|¼ cup||+2 T butter; melted|
|2 packs||(8oz) cream cheese; softened|
|16 ounces||Sour cream|
|1 teaspoon||Vanilla extract|
|8 ounces||White chocolate; melted|
|⅛ teaspoon||Cream of tartar|
|1 tablespoon||Powdered sugar|
Combine first 5 ingredients in medium bowl; blend well. Press into bottom and 2" up sides of 10" spring form pan. Bake at 350 for 5 min. Cool.
Combine cream cheese and 1 cup sugar; beat at medium speed until fluffy.
Add sour cream and vanilla; mix well. Stir in melted white chocolate. Beat egg whites at high speed until foamy; add cream of tartar beating until soft peaks form. Fold egg whites into Cream cheese mixture; spoon into crust. Bake at 325 degrees for 55 minutes; turn oven off. Leave cheesecake in oven 30 min., open oven door and leave in an additional 30 minutes.
Cool. Chill 8 hours. Remove from pan. Yield: 10 - 12 servings (From Andra Schabo)
NOTE: This take some time to put together but is well worth the effort. We always make this for holidays.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini