White Chocolate Cheesecake

Crust:
3/4 c. ground blanched almonds
3/4 c. quick cooking rolled oats
3/4 c. graham cracker crumbs
3/4 stick (6 Tbsp.) unsalted butter, melted
1/4 c. sugar

Filling:
1 lb. cream cheese
1 c. sugar
9 oz. white chocolate
pinch of cream of tartar
1 tsp. vanilla
2 c. sour cream
4 large eggs, room temperature
1 Tbsp. powdered sugar

In a bowl, combine almonds, oats, cracker crumbs, butter and sugar. Press into bottom and 2 inches up sides of a buttered 9-inch spring-form pan. Bake in preheated 350 degrees oven for 5 minutes. Let cool in pan on a rack. In a large bowl, blend cream cheese, vanilla and sugar. Stir in sour cream. Melt chocolate in top of a double boiler or microwave oven. Stir into cream cheese mix. In a bowl, beat egg whites until frothy, add cream of tartar and beat until they hold soft peaks. Beat in powdered sugar and beat until stiff. Stir 1/3 of the whites into the chocolate mixture and fold in remaining white gently, but thoroughly. Spoon filling into the crust and bake at 325 degrees for 45 minutes. (Cheesecake will not set.) Turn off heat. Prop oven door open 1 inch. Let cheesecake stand in oven 2 hours or until cool. Chill at least 12 hours.

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