Creme De Cassis Cheesecake

Recipe Ingredients

2 cups	396g / 13oz	Vanilla water or butter - cookie crumbs
1/4 cup	49g / 1.7oz	Sugar
1		White chocolate - grated
1/4 cup	49g / 1.7oz	Unsalted butter - melted
32 oz	909g	Cream cheese - softened
1 1/4 cups	247g / 8.7oz	Sugar
3 teaspoons	15ml	Creme de cassis
1		Salt
4		Eggs (medium)
3 oz	85g	White chocolate - shaved
16 oz	454g	Sour cream
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Almond extract
		Additional white chocolate - shaved

Recipe Instructions

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 350F for 50 minutes. Let cool 10 minutes.

Combine sour cream, 1/4 cup sugar, and almond extract. Spread over cheesecake.

Bake at 350F 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

Source:
the Hershey Kitchens

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