White Chocolate Cheesecake Squares
- 1/3 cup butter, melted
- 1¾ cups fine chocolate cookie crumbs
- 24 ounces white chocolate, divided
- 2 (8 ounce) packages cream cheese, softened
- ½ cup sour cream
- 4 eggs
- 2 teaspoons vanilla
- ¼ cup whipping cream
- 2 teaspoons almond extract
- Line bottom of a 13 by 9 by 2 inch baking pan with aluminum foil; grease.
- Combine melted butter and chocolate cookie crumbs in medium bowl. Stir
until well blended. Reserve 2 tablespoons for topping. Press remaining mixture
into pan.
- Place 16 ounces of chocolate in microwave-safe bowl; melt in microwave
or in top of double boiler. Cool slightly.
- Combine cream cheese and sour cream in large bowl. Beat until light and
fluffy. Add eggs one at a time. Beat well after each addition. Add vanilla
and melted chocolate. Stir until just blended; pour into pan. Bake in a preheated
300-degree oven for 30 minutes. Turn off oven. Leave pan in oven 30 minutes.
Remove from oven; cool completely.
- Melt remaining 8 ounces of white chocolate until smooth. Add whipping cream
and almond extract. Mix well; pour over baked cheesecake. Sprinkle with reserved
crumbs. Cover with foil. Refrigerate 8 hours or overnight. Cut into squares;
cover. Store in refrigerator. Makes 4 dozen bars.