3/4 c. unblanched almonds, ground
3/4 c. quick-cooking oats, uncooked
3/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. plus 2 tbsp. butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
1 (16 oz.) carton commercial sour cream
1 tsp. vanilla extract
8 oz. white chocolate, melted
4 egg whites
1/8 tsp. cream of tartar
1 tbsp. powdered sugar

Combine first 5 ingredients in a medium bowl; blend well. Press onto bottom and 2 inches up sides of a 10 inch springform pan. Bake at 350 degrees for 5 minutes. Cool on wire rack.

Combine cream cheese and 1 cup sugar in a large mixing bowl; beat at medium speed of an electric mixer until fluffy. Add sour cream and vanilla; mix well. Stir in white chocolate.

Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer until foamy; add cream of tartar, beating until soft peaks form. Add powdered sugar, and continue beating until stiff peaks form. Fold egg whites into cream cheese mixture. Spoon mixture into crumb crust. Bake at 325 degrees for 55 minutes; turn oven off. Leave cheesecake in oven 30 minutes; partially open door of oven, and leave cheesecake in oven an additional 30 minutes. Cool. Chill 8 hours. Remove from pan. Yield: 10 to 12 servings.