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

Combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts, grated white chocolate, and 1 egg; mix well. Press onto bottom and sides of 9 inch spring-form pan. Chill.

Combine 8 squares chopped chocolate and cream in double boiler. Cook, stirring constantly, over simmering water until chocolate is melted. 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 and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with strawberry and powdered sugar, if desired.