1 1/2 c. flour
1/2 c. sugar
1/2 c. butter
1/2 c. finely chopped toasted almonds
4 (1 oz.) sq. white baking chocolate, grated
1 egg, beaten
8 (1 oz.) sq. white baking chocolate, chopped
1/3 c. whipping cream
1 tbsp. vanilla
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
3 eggs

Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds, 4 ounce chocolate and egg. Press onto bottom and sides of 9 inch springform pan. Chill.

Combine chocolate and cream in double boiler; cook, stirring constantly, until chocolate melts. 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 20 minutes. Loosen cake from rim of pan; cool before removing rim. Chill