Here’s my absolute favorite cheesecake recipe…deeelish!
1 1/2 C flour
1/2 C sugar
1/2 C butter
1/2 C finely chopped almonds or macadamia nuts
4 (1 oz.) squares white baking chocolate, grated
1 egg, beaten
Combine flour and sugar; cut in margarine until mixture resembles coarse crumbs. Stir in remaining ingredients. Mix well. Press into bottom and sides of a 9 or 10 inch springform pan. Chill.
8 (1 oz.) squares white baking chocolate
1/3 C Whipping Cream (I substitute French Vanilla Coffee Creamer)
1 T. vanilla
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
Combine chocolate and cream in double boiler; cook, stirring constantly, over simmering water until chocolate is melted. Stir in vanilla; keep warm.
Combine cream cheese and condensed milk, mixing at medium speed on electric mixer until well-blended. Add eggs, one at a time, mixing well after each addition. Stir in chocolate mixture; mix well. Pour over crust. Bake at 325 degrees for 1 hour and 20 minutes (reduce by 10 minutes in convection oven). Loosen cake from rim of pan; cool before removing rim of pan completely. Chill.
Garnish with white chocolate curls, strawberries or raspberries and powdered sugar.
Note: This is best if made the day before and chilled overnight.