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White Chocolate Cheesecake
Yield: 8 Servings

12 oz white chocolate
2 c pound cake or graham cracker crumbs
1 1/2 lb cream cheese; softened
1 c sugar
2 1/2 teaspoon vanilla
1 tb apricot brandy
2 c sour cream

Melt white chocolate over low heat in a double boiler. Set aside
to cool slightly. Preheat oven to 350. Distribute pound cake crumbs
evenly over the bottom of a 9" springform pan. Press crumbs down
lightly. Set aside. In a large bowl, cream together cream cheese,
sugar, vanilla, and apricot brandy with an electric mixer for at
least five minutes or until very smooth. Add melted white chocolate
and blend another five minutes. Add sour cream and mix to combine.
Pour into crumb lined pan and bake at 350 for 30 minutes. Chill
overnight before serving. This cheesecake freezes very well, and
makes about 12-14 slices. It goes well with commercial fruit sauces
or fresh fruit but it is so delicious that it really doesn't need
anything else! It does look nice when it is garnished with fresh
raspberries and mint sprigs though.


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