CRUST:

1 3/4 c. graham cracker crumbs
6 tbsp. unsalted butter, melted
1 tbsp. sugar

Butter springform pan. Combine graham crackers, butter and sugar in food processor with metal blade. Process until well blended or combine crumbs, butter and sugar in a bowl. Press evenly over bottom and 2/3 up sides of springform pan.

FILLING:

10 oz. white chocolate
1/2 c. whipping cream, room temperature
16 oz. cream cheese, room temperature
4 lg. eggs, separated, room temperature
4 tsp. vanilla
Dash salt

Preheat oven to 300 degrees. Melt chocolate in top of double boiler over simmering water. Slowly stir in cream, stirring until smooth. Remove from heat and cool slightly. Beat cream cheese in large bowl on medium speed until smooth. Add egg yolks, one at a time, blending well after each addition, scraping down sides of bowl, once or twice. Add white chocolate, vanilla and salt. Beat at medium speed for 2 minutes. Beat egg whites in separate mixing bowl on low speed until foamy. Beat on high until soft, rounded peaks form. Fold whites into chocolate mixture. Pour into crust.

Place pan on baking sheet. Bake in 300 degree oven for 55 minutes. The cake will rise and the top will jiggle slightly when shaken. Turn oven off. Let cake stand in oven for 1 hour. It will sink. Remove to wire rack in draft-free place and cool to room temperature.

TOPPING:

6 oz. white chocolate
1/4 c. whipping cream, room temperature
2 tbsp. light creme de cacao

Melt chocolate in top of double boiler over simmering water. Slow stir in cream, stirring until mixture is smooth. Stir in creme da cacao. Pour topping over cooled cake. Cover with plastic wrap and refrigerate several hours or overnight.

At least 2 hours before serving, remove cake from refrigerator and remove sides of springform pan. Serve at room temperature. Serves 10 to 12.