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White Chocolate Cheesecake

White Chocolate Cheesecake

White Chocolate Cheesecake

Serving Size: 12

Ingredients
Quantity
chocolate fudge sandwich cookies
16 ounces
butter or margarine, melted
1/3 cups
sugar
1/4 cups
cream cheese, softened
24 ounces
sugar
1 1/4 cups
eggs
6
white chocolate, grated
4 ounces
vanilla
1 teaspoons
sour cream
1 cups
sugar
1/4 cups
white chocolate, grated
2 ounces
almond extract
1 teaspoons

Directions

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.

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