CRUST:

1 pkg. (about 10 oz.) chocolate wafers
1/4 c. almonds
6 tbsp. sweet butter, melted
1 tbsp. sugar

Butter a 9 inch springform pan with 1 tablespoon of butter. Combine all ingredients in a food processor fitted with the metal blade. Process until finely crushed. Press the mixture evenly and firmly into the bottom and the side of the springform pan. Refrigerate while you make the filling.

FILLING:

14 oz. fine quality white chocolate
1/2 c. heavy cream
1 lb. cream cheese
4 eggs, separated
2 tbsp. pure vanilla extract
1 stick (4 oz.) sweet butter, softened (not liquid)
3 tbsp. Frangelico
1 dash salt

Preheat oven to 300 degrees. In a double boiler melt the chocolate, stirring frequently. In mixer add the cream cheese until smooth. Add the melted chocolate and egg yolk, one at a time, blending well each time. Stir in vanilla, butter, Frangelico and salt and continue to beat for 2 more minutes. Using an electric mixer set at low speed, beat the egg whites. Increase the speed as the peaks form. Beat the heavy cream until stiff, fold into cake. Fold the egg white gently into the chocolate mixture and pour into crust. Bake until the cake rises for about 1 hour. Turn oven off and let cake stand inside for 1 more hour. Cool before serving.

We have a lovely restaurant in Ft. Lauderdale, called the Left Bank, and every month they send a recipe and a menu for the week. This cheese cake was from that bulletin. Believe me it is fabulous, and people come to the restaurant just for this cake.