Fromage Blanc Cheesecake

• 3/4 cup graham cracker crumbs
• 3/4 cup chopped white chocolate
• 3/4 cup toasted almond brittle
• 1/4 cup melted butter
• 1/2 cup sugar, plus 1/2 cup
• 1 pound Fromage Blanc
• 3 sheets gelatin, softened in cool water
• 6 yolks
• 1 1/2 cups heavy cream whipped to stiff peaks
• 4 cups sugar
• Water to dissolve
• 3 tablespoons butter
• 3 cups toasted almonds

1. Combine first four ingredients until well coated with butter.
2. Press into bottom of 4 inch ring molds.
3. Chill.
4. Combine 1/2 cup sugar and fromage blanc in large bowl, whisk over a hot water bath until sugar has dissolved.
5. Squeeze all water out of gelatin sheets and add to warm fromage mixture, stir until gelatin has dissolved.
6. Cool slightly over a water bath until slightly thickened.
7. Whip yolks in mixer with second 1/2 cup of sugar until thick and pale, fold into fromage mixture.
8. Carefully fold in whipped cream.
9. Fill 4-inch ring molds, smooth tops and chill until set.
10. Serve with strawberry mint salsa.
11. Bring sugar and water to a boil in a heavy sauce pan.
12. Brush down sides of pan with a water to prevent sugar from crystallizing.
13. Cook until amber in color and water has evaporated.
14. Carefully stir in butter with a wooden spoon until completely blended.
15. Quickly stir in almonds and remove from heat.
16. Immediately pour onto a greased 1/2-inch sheet pan.
17. Cool.
18. Yield: 3 cups

graham cracker crumbs, white chocolate, butter, sugar, blanc, gelatin, yolks, heavy cream, sugar, water, butter, almonds

Taken from www.foodnetwork.com/recipes/fromage-blanc-cheesecake-recipe.html (may not work)