—–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 t 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