Ingredients
- 1 cup crushed shortbread cookies
- 3 T. finely chopped, toasted, slivered almonds
- 1/4 cup butter, melted
- 2 (8 oz.) pkgs. cream cheese, softened
- 1 (6 oz.) pkg. white baking chocolate with cocoa butter, melted and cooled
- 2/3 cup sugar
- 2/3 cup sour cream
- 1 t. vanilla
- 3 eggs
- 1 recipe Triple Raspberry Sauce
Preparation
Step 1
Preheat oven to 350 degrees. In small bowl, combine cookies and almonds. Stir in melted butter. Press mixture onto bottom of 8" springform pan.
In large bowl combine cream cheese and white chocolate. Beat with electric mixer on medium to high speed until combined. Beat in sugar, sour cream, and vanilla until fluffy. Add eggs; beat on low speed just until combined. Pour into prepared pan.
Place springform pan in shallow baking pan. Bake about 45 minutes or until center is nearly set when gently shaken.
Cool on wire rack for 15 minutes. Loosen cheesecake from side; cool for 30 minutes. Remove side of pan; cool cheesecake completely. Cover and chill for 4 to 24 hours.
Meanwhile, prepare Triple Raspberry Sauce. Cover and chill until ready to use. To serve, spoon sauce over each serving of cheesecake.