1/4 lb. butter
2 c. graham cracker crumbs
1 oz. white chocolate, grated
1/4 c. sugar

FILLING:

2 lbs. cream cheese
1 1/4 c. sugar
3 tbsp. Cassis
Pinch of salt
4 lg. eggs
3 oz. white chocolate, shaved or sliced thin

TOPPING:

2 c. sour cream
1/4 c. sugar
1 tsp. almond extract
1 oz. white chocolate, shaved

Melt butter; combine with crumbs, white chocolate and sugar until well blended. Press mixture over sides and bottom of ungreased 10 inch springform pan.

With mixer, combine cream cheese and sugar and beat for 2 minutes. Add Cassis and salt. Blend thoroughly. Add eggs, one at a time, keeping mixer on lowest speed to prevent too much air from destroying the proper consistency of the batter; mix just until each egg has been incorporated in batter. Add shaved white chocolate and fold in on lowest speed. Pour into crust and bake 40 minutes in a preheated 350 degree oven. If ingredients were not at room temperature, add 5 minutes to baking time.

Remove cake from oven and let stand on counter for 10 minutes while preparing topping. Combine sour cream, sugar and extract. Spread over top of cake and return to 350 degree oven for 10 minutes. Remove from oven and refrigerate immediately. When cool, decorate top of cake with white chocolate. Enjoy!