White Chocolate Cheesecake

By june

Ingredients

• Crust:
• 1 (13 oz) pkg chocolate chip cookies
• 1/4 cup butter, melted
• 1/4 cup sugar
• Filling:
• 4 (8 oz) pkgs cream cheese, softened
• 1 1/3 cups sugar
• 4 eggs
• 3 oz. white chocolate, grated
• 1 tsp vanilla extract
• Topping:
• 1 1/2 cups sour cream
• 1/4 cup sugar
• 1 oz white chocolate, grated
• 1 tsp almond extract

Details

Servings 16

Preparation

Step 1

Place cookies in food processor and process to crumbs. Combine crumbs, butter and 1/4 cup sugar in a bowl; mix well. Press onto the bottom and sides of a 10-inch springform pan; set aside.
Beat cream cheese in a large mixing bowl until soft and creamy. Gradually add 1 1/3 cups sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Stir in 3 oz white chocolate and vanilla.
Pour mixture into crust; bake at 350 degrees for 55 minutes or until cheesecake is set. Remove from oven. Let stand for 10 minutes.
Combine sour cream, 1/4 cup sugar, 1 oz white chocolate and almond extract in a bowl; mix well. Spread evenly over the top of the cheesecake. Bake at 400 degrees for 10 minutes or until bubbly. Remove from oven. Cool; chill 8 hours or overnight. Remove from pan before serving. Refrigerate any leftovers.