-----NORMA WRENN NPXR56B----- 2 c Vanilla water or butter

-cookie crumbs 1/4 c Sugar

1 oz Square white chocolate

-grated 1/4 c Unsalted butter -- melted

32 oz Cream cheese -- softened

1 1/4 c Sugar

3 ts Creme de cassis

pn -salt 4 Eggs

3 oz White chocolate -- shaved

16 oz Sour cream

1/4 c Sugar

1 t Almond extract

-Additional white chocolate -shaved

Combine first 4 ingredients; press in bottom and up sides of a 10-inch springform pan. Chill. Beat cream cheese and 1-1/4 cups sugar at high speed of an electric mixer until light and fluffy. Add creme de cassis and salt; mix well. Add eggs, one at a time, beating just until blended after each addition. Fold in shaved chocolate. Pour batter into prepared pan. Bake at 350 degrees for 50 minutes. Let cool 10 minutes. Combine sour cream, 1/4 cup sugar, and almond extract. Spread over cheesecake. Bake at 350 degrees for 10 minutes. Refrigerate cheesecake immediately for at least 8 hours. Garnish with additional shave white chocolate. SOURCE; Beyond Parsley; The Junior League of Kansas City, Missouri America's Best Recipes; A 1988 Hometown Collection; Oxmoor House