32 ounces Philadelphia brand cream cheese, room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
2 cups high-quality sour cream
1/2 cup chopped white chocolate
1/2 cup quality raspberry jam, thinned with 3 tablespoon water
3/4 cup sour cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 cup raspberry jam
1 tablespoon water
Block of white chocolate, at room temperature (optional)
Crust: Spread slivered almonds in a single layer on a cookie sheet. Bake 5 to 10 minutes, shaking the pan gently every 2 to 3 minutes, until fragrant and lightly browned.
In the bottom of the springform pan, combine almonds, graham cracker crumbs and sugar. Add melted butter and almond extract, and mix until well-combined. Lightly pat crumb mixture onto bottom only of pan, spreading evenly across the surface.
Filling: With a mixer, beat cream cheese and sugar until smooth and fluffy. Mix in eggs one at a time; do not over-mix. Add vanilla and sour cream, and mix just until well-blended. Fold in white chocolate. Pour mixture into prepared springform pan.
Pour jam on top in a spiral pattern, then gently stir in jam, leaving swirls visible.
Place springform pan in baking pan, and fill baking pan with water to a depth of 1 inch. Bake about 1 hour and 15 minutes until set and lightly browned. Turn off oven and leave cheesecake in oven for 1 hour.
Remove from oven and let cool, overnight if possible. Run knife along sides, and loosen sides of springform pan.
Topping: In a bowl, combine sour cream, sugar, vanilla extract, raspberry jam and water until smooth. Spread on top of cheesecake. If garnishing with white chocolate, carefully shave off curls with a cheese plane or vegetable peeler, and scatter curls over top of cheesecake.