CRUST
3/4 c Almonds, ground
3/4 c Oatmeal, uncooked
3/4 c Graham cracker crumbs
1/4 c Sugar
1/4 c Margarine, + 2 TBS., melted
FILLING
16 oz Cream cheese, softened
1 c Sugar
16 oz Sour cream
1 ts Vanilla
8 oz White chocolate, melted
4 Egg whites
1/8 ts Cream of tartar
1 tb Powdered sugar
Combine first 5 ingredients in a medium bowl; blend
well. Press onto bottom and 2 inches up sides of a 10
inch springform pan. Bake at 350 degrees for 5
minutes. Cool on wire rack.
Combine cream cheese and 1 cup sugar in a large
mixing bowl; beat at medium speed of an electric mixer
until fluffy. Add sour cream and vanilla; mix well.
Stir in white chocolate.
Beat egg whites (at room temperature) in a large
bowl at high speed of an electric mixer until foamy;
add cream of tartar, beating until soft peaks form.
Fold egg whites into cream cheese mixture. Spoon
mixture into crumb crust. Bake at 325 degrees for 55
minutes; turn oven off. Leave cheesecake in oven 30
minutes; partially open door of oven and leave
cheesecake in oven an additional 30 minutes. Cool,
chill 8 hours. Remove from pan. Yield 10-12 servings.
............
Debbie Holland, November 14, 1988 First used for
Thanksgiving dinner. It is a time consuming recipe but
worth the trouble! Taken from Southern Living
magazine.
