White Chocolate Cheesecake
Serving Size: 12
|16 ounces||chocolate fudge sandwich cookies|
|2 ounces||white chocolate, grated|
|1 cups||sour cream|
|4 ounces||white chocolate, grated|
|1 1/4 cups||sugar|
|24 ounces||cream cheese, softened|
|1/3 cups||butter or margarine, melted|
|1 teaspoons||almond extract|
- Place cookies in food processor and process to crumbs. Add sugar to crumbs and pulse. Pour butter through top of processor with machine running. Press crumb mixture into the bottom and sides of a 9'' springform pan; set aside.
- Beat cream cheese in a large bowl until soft and creamy. Gradually beat in 1 1/4 cups sugar, beating until fluffy. Add eggs, 2 at a time, beating well after each addition. Stir in white chocolate and vanilla. Pour filling mixture into crust; bake at 325 degrees F for 55 minutes or until cheesecake still shakes slightly in the middle. Remove from oven.
- Combine sour cream, sugar, white chocolate and almond extract and mix completely. Spread mixture evenly over the top of cheesecake. Bake again at 400 degrees F for 10 minutes or until bubbly. Remove from oven. Cool; remove sides of pan from cake and shill at least 8 hours. Remove from base of pan before serving.