White Chocolate Cheesecake

• 3/4 c. blanched almonds, ground
• 3/4 c. quick cooking oats (uncooked)
• 3/4 c. graham cracker crumbs
• 1/4 c. sugar
• 1/4 c. plus 2 Tbsp. butter or margarine, melted
• 2 (8 oz.) pkg. cream cheese, softened
• 1 c. sugar
• 1 (16 oz.) carton sour cream
• 1 tsp. vanilla
• 8 oz. white chocolate, melted
• 4 egg whites, at room temperature
• 1/8 tsp. cream of tartar
• 1 Tbsp. powdered sugar

1. Combine first 5 ingredients in a medium bowl; blend well. Press onto bottom and 2-inches up sides of a 10-inch spring-form pan.
2. Bake at 350u0b0 for 5 minutes.
3. Cool on wire rack.
4. Combine cream cheese and 1 cup sugar in a large bowl; beat at medium speed of an electric mixer until fluffy.
5. Add sour cream and vanilla; mix well.
6. Stir in white chocolate.
7. Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer until foamy.
8. Add cream of tartar, beating until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold egg whites into cream cheese mixture.
9. Spoon mixture into crumb crust.
10. Bake at 325u0b0 for 55 minutes.
11. Turn oven off.
12. Leave cake in oven for 30 minutes.
13. Open door and leave cake in oven an additional 30 minutes with door partially open.
14. Cool.
15. Chill 8 hours.
16. Remove from pan.
17. Yield:
18. 10 to 12 servings.

blanched almonds, cooking oats, graham cracker crumbs, sugar, butter, cream cheese, sugar, sour cream, vanilla, white chocolate, egg whites, cream of tartar, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791090 (may not work)