1 (16-oz) package chocolate fudge sandwich type cookies
1/3 cup butter or margarine, melted
¼ cup sugar
3 (8-oz) packages cream cheese, softened
1¼ cups sugar
6 eggs
4 ounces white chocolate, grated
1 teaspoon vanilla
1 cup sour cream
¼ cup sugar
2 ounces white chocolate, grated
1 teaspoon almond extract

Place cookies in a food processor and process to crumbs. Add sugar to crumbs and pulse. Pour butter through top of processor while mixing. Press crumb mixture into the bottom and sides of a 9-inch spring form pan; set aside.

Beat cream cheese in a large bowl until soft and creamy. Gradually beat in 1¼ cups sugar, beating until fluffy. Add eggs, 2 at a time, beating well after each addition. Stir in white chocolate and vanilla. Pour filling mixture into crust; bake at 325°F for 55 minutes or until cheesecake still shakes slightly in the middle. Remove from the oven.

Combine sour cream, sugar, white chocolate and almond extract and mix completely. Spread mixture evenly over the top of cheesecake. Bake at 400°F for 10 minutes or until bubbly. Remove from oven. Cool; remove sides of pan from cake and chill at least 8 hours. Remove from base of pan before serving.

APPROXIMATE NUTRIENT PER SERVING:
698 calories; 11 gm protein; 45 gm fat; 65 gm carbohydrate; 109 mg calcium; 401 mg sodium.

Recipe Source: American Egg Board