* 1-1/2 cups cracker crumbs, finely ground (graham cracker, ginger snap, zwieback, rusk, vanilla or chocolate wafers)
* 1-1/3 cups sugar
* 1/3 cup unsalted butter, melted
* 1-1/2 lbs. cream cheese
* 3/4 lb. white chocolate chips, melted
* 1 lb. sour cream
* 1/2 tsp. almond extract
* 2 tsp. vanilla extract
Preheat oven to 350°F. Combine crumbs and 1/3 cup sugar in bottom of a 9 inch springform pan. Stir in butter and mix thoroughly. Press mixture around bottom and sides to cover. Set aside. Place cream cheese in a large mixing bowl and beat with an electric mixer 3-5 minutes until fluffy. Add vanilla and almond extracts. Slowly add remaining sugar and beat 5 minutes. Add melted white chocolate and beat 5 minutes. Add sour cream and beat 3 minutes. Pour into prepared springform pan. Tap pan on counter to release any air bubbles. If using an electric oven, bake 35 minutes; if using a gas oven, 30 minutes. Without opening oven door, turn off oven. Let cheesecake stand in oven another 15 minutes if using electric, 10 minutes if using gas. Transfer to wire rack to cool. When cooled, chill in refrigerator at least 6 hours or overnight for best results.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Per serving: calories 904, fat 64.5g, 63% calories from fat, cholesterol 148mg, protein 11.7g, carbohydrates 72.8g, fiber 0.4g, sugar 61.8g, sodium 493mg, diet points 23.9.
Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.0, Bread: 0.6, Lean meat: 0.9, Fat: 11.7, Sugar: 3.7, Very lean meat protein: 0.0
