Ingredients
- Crust:
- 2 C Vanilla Wafers, Crushed
- 6 Tbs Melted Butter
- 1 tsp Almond Extract
- Filling:
- 1 C Sugar
- 3 Blocks of Cream Cheese (Room Temp)
- 1 C Mayo
- 4 Eggs
- 2 C White Chocolate Chips
- 2 tsp Vanilla
- Sour Cream Topping:
- 2 C Sour Cream
- 1/2 C Sugar
- 1 tsp Vanilla
Preparation
Step 1
Preheat oven to 350 degrees
Using a 9-inch Springform pan, cut a waxed paper circle to fit in the bottom. Grease. Mix crumbs, butter, and extract until the consistency of sand. Press into bottom of pan. Freeze pan for 15-30 minutes while you prepare the rest.
Beat Sugar, Cream Cheese and Mayo until smooth. Add eggs one at a time, beating well, each time. Melt chocolate chips in microwave for 1-2 minutes. Cool for a few minutes, then scrape into batter. Add vanilla. Spread over crust and bake for 55 minutes.
Mix topping ingredients together and spoon over warm cheesecake . . . almost to the edge. Bake another 5 minutes. Cool on a wire rack and refrigerate for 8 hours. Invert and literally scrape bottom off, or serve with the bottom of the pan intact.