White Chocolate Cheesecake with Cocoa-Almond Crust

Recipe by Chicagopm
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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine first 6 ingredients; stir well.
  • Firmly press crumb mixture on bottom and 2 inches up sides of a 9 inch springform pan.
  • Bake at 350 degrees for 8 minutes; cool in pan on a wire rack.
  • Combine white chocolate and 1/2 cup whipping cream in top of a double boiler; bring water to a boil.
  • Reduce heat to low; cook until white chocolate melts, stirring occasionally.
  • Let cool.
  • Beat cream chees at medium speed of an electric mixer until fluffy; gradually add 3/4 cup plus 2 tablespoons sugaar, beating well.
  • Add remaining 1/4 cup whipping cream, beating well.
  • Add egg yolks, one at a time, beating after each addition.
  • Stir in white chocolate mixture and 1 teaspoon vanilla.
  • Beat egg whites at high speed until stiff peaks form.
  • Fold into cream cheese mixture.
  • Pour batter into prepared crust.
  • Bake at 350 degrees for 45 minutes.
  • Remove from oven and let cool 15 minutes in pan on a wire rack.
  • Increase oven temperature to 475 degrees.
  • Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla; stir well.
  • Pour over cheesecake, leaving a 3/4 inch border on edge of cheesecake.
  • Return to oven and bank an additional 7 minutes.
  • Cool to room temperature in pan on a wire rack.
  • Chill at least 8 hours.
  • Garnish with chocolate curls if desired.
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