Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Vanilla water or butter cookie crumbs |
| ¼ cup | Sugar |
| 1 ounce | Square white chocolate; grated |
| ¼ cup | Unsalted butter; melted |
| 32 ounces | Cream cheese; softened |
| 1¼ cup | Sugar |
| 3 teaspoons | Creme de cassis salt |
| 4 \N | Eggs |
| 3 ounces | White chocolate; shaved |
| 16 ounces | Sour cream |
| ¼ cup | Sugar |
| 1 teaspoon | Almond extract Additional white chocolate; shaved |
NORMA WRENN NPXR56B
Combine first 4 ingredients; press in bottom and up sides of a 10-inch springform pan. Chill. Beat cream cheese and 1-¼ cups sugar at high speed of an electric mixer until light and fluffy. Add creme de cassis and salt; mix well. Add eggs, one at a time, beating just until blended after each addition. Fold in shaved chocolate. Pour batter into prepared pan. Bake at 350 degrees for 50 minutes. Let cool 10 minutes. Combine sour cream, ¼ cup sugar, and almond extract. Spread over cheesecake. Bake at 350 degrees for 10 minutes.
Refrigerate cheesecake immediately for at least 8 hours. Garnish with additional shave white chocolate. SOURCE; Beyond Parsley; The Junior League of Kansas City, Missouri America's Best Recipes; A 1988 Hometown Collection; Oxmoor House