Almond White Chocolate Cheesecake - cooking recipe

Ingredients

FOR THE CRUST
5 1/2 ounces shortbread cookies
1/2 cup almonds, toasted
1 tablespoon unsalted butter, melted
FOR THE FILLING
8 ounces white chocolate
3 (8 ounce) packages cream cheese, room temperature
6 tablespoons sugar
1 cup sour cream
3 tablespoons Amaretto
4 large eggs

Preparation

FOR THE CRUST:.
Position rack in the center of the oven and preheat ot 350\u00b0F.
Butter 9-inch springform pan with 2 3/4 inch sides.
Grind shortbreads and almonds in a food processor. Add butter and process until clumps form. Press the dough into the pan bottom. Bake until golden brown - about 8 minutes. Cool crust completely. But maintain oven temperature.
FOR THE FILLING:.
In top of double boiler set over barely simmering water, stir white chocolate until it is melted. Remove pan from water.
Using a mixer, beat cream cheese and sugar in a large bowl until completely blended and smooth. Add sour cream and Amaretto and beat until well-blended. Beat 1 egg at a time, then beat in melted chocolate.
Pour filling into crust and bake until golden and puffed. Center will be set in just about 1 hour to 1 hour and 20 minutes. Cool pan on rack and refrigerate until cold.
Before serving, run a knife around the sides of the spring-form pan to loosen the cake. Remove the pan sides and smooth the sides of the cake with a knife or spatula. Transfer the caker to a platter, garnish with additional chopped, toasted almonds and serve.