CRUST:

2 c. ground arrowroot cookies
1/4 c. sugar
1/4 c. melted butter

FILLING:

2 lbs. cream cheese
1 c. sugar
2 tbsp. creme de cassis (optional)
5 eggs
1/2 c. chopped white chocolate

TOPPING:

2 c. sour cream
1/4 c. sugar
2 tsp. almond extract

Combine crust ingredients; press into bottom of 9 or 10 inch spring-form pan.

To make filling, whip together the cream cheese, sugar, and creme de cassis. Add the eggs, one at a time, whipping thoroughly after each addition. Stir in white chocolate. Pour mixture with pan. Bake at 325 degrees for 50 to 55 minutes until top is firm. Remove from oven. Let cool 10 minutes. Mix together the ingredients for the topping and spread over top of cheese cake. Bake for another 9 to 10 minutes. Refrigerate overnight.