White Chocolate Cheesecake

Crust:

1 1/2 C. vanilla or shortbread cookie crumbs

1/4 C. unsalted butter - melted

3 T. sugar

1/4 t. almond extract

Filling:

4 oz. white chocolate - melted and cooled

2 lbs. cream cheese - softened

1 C. sugar

1/4 C. heavy cream

3 T. flour

1 1/2 t. vanilla

1/4 t. almond extract

4 eggs

1 C. finely chopped semi-sweet chocolate

Ganache:

1/2 C. light cream

1 C. chopped white chocolate

Preheat oven to 400°F. Mix crust ingredients and pat into a 10 inch spring-form pan.

For filling, cream the cheese with the sugar. Stir some of this mixture into the melted white chocolate to temper it then slowly add white chocolate to cheese mixture. Stir in flour, extracts, eggs and cream. Stir in chopped chocolate.

Pour into prepared pan. Place in oven and immediately reduce heat to 350°F. Bake until just set, 45 - 50 minutes. Cool well in refrigerator several hours or overnight.

Before serving, make ganache. Heat cream with 1/4 cup of the chocolate. As it warms, stir and add remaining chocolate. Remove from heat and stir, using a small wire whisk, until chocolate melts. Cool to room temperature and spread or streak over cake.