Ingredients:

Crust

• 20 graham crakers
• 2 tbs. unsweetened cocoa
• 1/4 c. chopped almonds
• 7 tbsp. butter
• 3 tbsp. sugar
• 1/2 tsp. Amaretto

Filling:

• 6 oz. white chocolate with cocobutter
• 3/4 c. + 2 tbsp. sugar
• 4 eggs
• 3/4 c. whipping cream
• 1 tsp. vanilla
• 16 oz. cream cheese

Topping:

• 11/2 c. sour cream
• 1 tsp. vanilla
• 1/4 c. sugar

Preparation:

Crust: Crush together graham crackers, sugar, almond and cocoa. Transfer to bowl. Using fork cut in butter and Amaretto. Press into bottom and 2 inches up side of buttered 9-inch springform pan. Bake at 350°F/175°C for 10 minutes or until firm. Cool.

Filling: In top of double boiler combine white chocolate and 1/2 cup whipping cream. Melt over low heat. Cool to room temperature. In deep bowl process cream cheese and 1/4 cup whipping cream until smooth. Gradually add sugar. Add eggs, 1 at a time. Gradually add cooled chocolate mixture. Add vanilla. Pour into crust. Bake at 350°F/175°C for 45 minutes or until set. (Top may crack) Cool 15 minutes.

Topping: Process sour cream, sugar and vanilla until smooth. Spread on top of cake. Bake at 475°F/235°C for 7 minutes or until set. Chill 4-5 hours. Garnish with chocolate curls.