White Chocolate Cheesecake

By katiemwilson

Ingredients

• 1 package graham crackers (24 squares)
• 1 c quick-cooking rolled oats
• 1/4 c sugar
• 6 T melted butter
• 3 8 oz packages cream cheese
• 1 c sugar
• 1 T crème de cacao
• 15 oz white chocolate candy bars with almonds, chopped
• 4 egg whites
• 1/8 t cream of tartar
• 1 T powdered sugar
• 2 c dairy sour cream
• 2 T sugar
• 1 T creme de cacao
• kiwi slices (optional)
• chocolate shavings (optional)

Details

Servings 12

Preparation

Step 1

Combine crackers, oats, and 1/4 cup sugar. In a food processor, process half the mixture until finely ground; repeat with remaining mixture. Toss all of mixture with melted butter. Press into the bottom of a buttered 10" springform pan. Bake at 350 for 5 minutes; cool on rack. Beat together the cream cheese, 1 cup sugar, and 1 tablespoon crème de cacao until fluffy. In the top of a double boiler melt chocolate over hot water, stir into cream cheese mixture. Beat egg whites until frothy, add cream of tartar and pinch of salt. Beat until soft peaks form. Fold 1/3 of the egg whites into chocolate mixture; fold in remaining whites. Spoon into springform pan. Bake at 350 for 45-50 minutes, or until cake is lightly golden and begins to crack on top. Increase oven temp to 475. Combine sour cream, 2 tablespoons sugar, and 1 tablespoon creme de cacao. Spoon over cheesecake. Bake 5 minutes. Cool and chill thoroughly. Carefully remove cake from pan. Garnish with kiwi fruit and chocolate shavings.