White Chocolate Cheesecake With Cocoa-Almond Crust - cooking recipe

Ingredients

Crust
1 1/2 cups graham cracker crumbs
7 tablespoons butter or 7 tablespoons margarine, melted
1/4 cup chopped almonds
3 tablespoons sugar
2 tablespoons cocoa
1/2 teaspoon Amaretto
Cheesecake Layer
6 ounces white chocolate, chopped
3/4 cup whipping cream, divided
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar, plus
2 tablespoons sugar
3 large eggs, separated
1 teaspoon vanilla extract
2 egg whites
Topping
1 1/2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Garnish
white chocolate, curls

Preparation

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.