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 ts 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
From
Yields
12 Servings
