CREME DE CASSIS CHEESECAKE

• ---------------NORMA WRENN NPXR5 6 B-------------------------
• 2 c Vanilla water or butter
• -cookie crumbs
• 1 /4 c Sugar
• 1 oz Square white chocolate;
• -grated
• 1 /4 c Unsalted butter; melted
• 3 2 oz Cream cheese; softened
• 1 1 /4 c Sugar
• 3 ts Creme de cassis
• pn -salt
• 4 Eggs
• 3 oz White chocolate; shaved
• 1 6 oz Sour cream
• 1 /4 c Sugar
• 1 ts Almond extract
• -Additional white chocolate;
• -shaved

Combine first 4 ingredients; press in bottom and up sides of a 10-inch

springform pan.Chill. Beat cream cheese and 1-1/4 cups sugar at high

speed of an electric mixer until light and fluffy. Add creme de

cassis and salt; mix well.Add eggs, one at a time, beating just

until blended after each addition. Fold in shaved chocolate. Pour

batter into prepared pan. Bake at 350 degrees for 50 minutes. Let

cool 10 minutes. Combine sour cream, 1/4 cup sugar, and almond

extract. Spread over cheesecake. Bake at 350 degrees for 10 minutes.

Refrigerate cheesecake immediately for at least 8 hours.Garnish

with additional shave white chocolate. SOURCE; Beyond Parsley; The

Junior League of Kansas City, Missouri America's Best Recipes; A 1988

Hometown Collection; Oxmoor House