White Chocolate Cheesecake
Ingredients:
1 ½ cups graham cracker crumbs
¼ cup toasted, ground almonds
¼ cup plus 1 tablespoon butter, melted
1 lb. white chocolate, coarsely chopped
2 (8-oz.) pkgs. cream cheese, softened
½ cup sour cream
3 eggs
1 teaspoon vanilla
½ teaspoon almond extract
Melted chocolate (optional)
Fresh berries (optional)
Method:
Combine graham cracker crumbs, almonds and butter; blend well.
Press mixture onto bottom and 1 inch up sides of a 9-inch springform pan; chill.
In a 1-quart round casserole, place white chocolate.
Place dish on glass tray.
Microwave at medium (5) for 2 to 3 minutes; stir until smooth.
Cool slightly.
Combine cream cheese and sour cream in a large mixing bowl; beat at medium speed with an electric mixer until fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla, almond extract and white chocolate; stir until smooth and well blended.
Pour mixture into a 2-quart round casserole.
Place dish on glass tray.
Microwave at medium high (7) for 12 to 13 minutes or until very thick, stirring with a wire whisk every 2 minutes.
Pour into crust.
Refrigerate 4 hours or until firm.
Drizzle chocolate over top and garnish with fresh berries, if desired.