1 1/2 c. flour
1/2 c. sugar
1/2 c. butter
1/2 c. finely chopped almonds or macadamia nuts, toasted
4 (1 oz.) sq. white baking chocolate, grated
1 egg, beaten

CAKE:

8 (1 oz.) sq. white baking chocolate, chopped
1/3 c. whipping cream
1 tbsp. vanilla
3 (8 oz.) pkg. Philadelphia Brand Cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 eggs

Combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in remaining ingredients; mix well. Press onto bottom and sides of 9-inch springform pan. Chill.

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 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. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with strawberries and powdered sugar if desired.