-NORMA WRENN NPXR56B-
2 c Vanilla water or butter
-cookie crumbs
1/4 c Sugar
1 oz Square white chocolate;
-grated
1/4 c Unsalted butter; melted
32 oz Cream cheese; softened
1 1/4 c Sugar
3 ts Creme de cassis
pn -salt
4 Eggs
3 oz White chocolate; shaved
16 oz Sour cream
1/4 c Sugar
1 ts Almond extract
-Additional white chocolate;
-shaved
Combine first 4 ingredients; press in bottom and up sides of a 10-inch
springform pan. Chill. Beat cream cheese and 1-1/4 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, 1/4 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
Yields
12 Servings