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White Chocolate Cheesecake

1 pkg. chocolate grahams (6 oz.)
1/4 cup almonds (optional)
1 tablespoon sugar (optional with almonds)
3 tablespoons unsalted butter, melted

14 oz. fine quality white chocolate, chopped
1 lb. cream cheese, softened (room temp.)
4 eggs, separated
1/2 cup heavy cream
2 tablespoons pure vanilla extract
1 stick unsalted butter, softened
3 tablespoons Godiva chocolate liqueur
pinch salt

Either melt chocolate in the microwave or in a double boiler over
simmering water. Remove from heat and cool to lukewarm.

Butter a 9-inch springform pan. Combine wafers, almonds and
sugar and process until finely chopped, then add melted butter
Press mixture into bottom of buttered pan and put pan in refrigerator.
Make Filling: Preheat oven to 325. Use mixer to beat cream cheese
until fluffy and smooth. On low speed, blend in chocolate mixture
and add egg yolks one at a time. Scrape down bowl and add cream,
vanilla, butter, Godiva Liqueur, and salt. Continue to beat for
2 more minutes. In a separate bowl and with clean beaters, beat
egg whites starting slowly and increasing speed as peaks form.
When the whites are stiff but not dry, scrape them into the bowl
with the cream cheese filling mixture and use a spatula to fold
gently. Do not over mix.

Pour and scrape the filling into the crust and bake approximately
45 minutes or until cake has risen and browned slightly on top and
just shimmers when shaken gently. It is a good idea to put the
springform pan on a baking sheet or on a piece of foil with the
edges turned up since some liquid may drip during baking. Turn
the oven off, prop door open and let the cake stand in the oven
for about one more hour. Remove the cake, cool, and place in fridge
to thoroughly chill before serving.

Let stand at room temperature 1/2 to 1 hour before serving. Fill
a tall container with very hot tap water. Place knife in the hot
water for a couple of minutes before cutting the cake. Re-dip knife
between cuts.

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