2 tbsp. butter
2 tbsp. sugar
1 c. chopped hazelnuts or pecans
1 c. graham cracker crumbs
1/2 lb. white chocolate
8 oz. cream cheese
1 c. sour cream
1 c. sugar
3 eggs, separated
1/4 c. cognac (optional)
Whipped cream

Cream butter and sugar; stir in nuts and graham cracker crumbs. Line a 9 inch cheesecake pan and press mixture into bottom. Set aside to chill.

Melt chocolate. Beat cream cheese until light and fluffy and stir into chocolate. Add sour cream and sugar, stirring until dissolved. Beat egg yolks until smooth, then stir into chocolate-cheese mixture. Whip egg whites until soft peaks and fold in. Add cognac Stir gently and pour into crumb lined pan. Bake 40 minutes at 350 degrees. Cool, then chill for 8 hours. Cover with whipped cream if desired.