CRUST:

3/4 c. toasted slivered blanched almonds, about 3 oz.
7 whole graham crackers, broken
2 1/2 tbsp. sugar
5 tbsp. chilled, unsalted butter, cut into pieces

Position rack in center of oven, and preheat to 325°F. Lightly butter 9-inch diameter springform pan. Finely chop almonds with crackers and sugar in processor. Add butter and process until crumbs begin to stick together. Press crumbs into bottom and 2-inches up sides of prepared pan. Bake 10 minutes. Cool on rack. Maintain oven temperature.

FILLING:

2 (8 oz. ea.) pkgs. cream cheese, room temperature
1/4 c. sugar
9 (1 oz. ea.) sq. imported white chocolate, melted, lukewarm
3 extra lg. eggs, room temperature
1/4 c. whipping cream
1 tsp. light rum
1 tsp. vanilla
Pinch of salt

Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add white chocolate and beat just until blended. Beat in eggs, then cream, rum, vanilla, and salt. Spread half of filling evenly over crust. Bake until barely set, about 20 minutes. Cool 5 minutes on rack. Maintain oven temperature.

TOPPING AND DECORATION:

Lime curd
3 extra lg. egg whites, room temperature
White Chocolate Whipped Cream
1 (1 oz.) sq. imported white chocolate, grated

Mix 1 1/2 cups Lime Curd with 3 egg whites in small bowl (refrigerate remaining curd for decoration). Starting at outer edge, carefully spoon Lime Curd mixture over cheese filling, covering completely. Bake 20 minutes. Transfer to rack and cool 5 minutes.

Starting at outer edge, carefully spoon remaining cheese filling over curd, covering completely. Bake cheesecake until edges are set and center moves only slightly when shaken, about 25 minutes. Cool completely on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.)

Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Spoon White Chocolate Whipped Cream into pastry bag fitted with large star tip. Pipe rosettes of cream over cheesecake, spacing 1/2-inch apart and leaving 1/2-inch border at edge. Spoon remaining Lime Curd into pastry bag fitted with small star tip. Pipe Lime Curd rosettes between cream rosettes and round outer edge of cheesecake. Sprinkle grated white chocolate over Lime Curd around outer edges if desired.