White Chocolate Cheesecake

On Sunday, it was National White Chocolate Day...seriously.  Go look it up!  So, what better way to celebrate than to make White Chocolate Cheesecake. I will tell you, I had one happy husband when he figured out what I was doing! It is from Our Best Bites new cookbook (which is BEYOND amazing!) I tweaked it a little,  but it tasted amazing! Enjoy!

White Chocolate Cheesecake
Recipe by: Our Best Bites
Crust:
2 1/2 c. graham crackers or Oreo cookies, crushed (about 25 cookies)
6 tbsp. butter, melted
 Cheesecake:
1 c. white chocolate chips
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
3 large eggs, room temperature
1 tsp. almond extract
1 tsp. vanilla extract
2 tbsp. flour
3/4 c. sour cream
Fresh raspberries, strawberries, chocolate, or any other toppings you want on top.

For the crust:  Combine the cookie crumbs and melted butter.  Press the mixture onto the bottom and 1 inch up the sides of a 10 inch spring-form pan.  Preheat oven to 350 degrees.

For the cheesecake:
Place the white chocolate chips in a microwave-safe bowl and heat in 30 second intervals, stirring after each, until the chocolate is melted and smooth.  Set aside.  Beat cream cheese and sugar in an electric mixer until smooth.  Add eggs one at a time, beating after each addition.  Add extracts, flour and sour cream and beat just until combined.  With the mixer running, add the melted white chocolate in a steady stream and mix just until incorporated.  Pour the cream cheese mixture over the cookie crust and spread evenly.  Cook in oven for 50-60 minutes or until the cheesecake is set on top and very lightly golden around the edges. Cheesecake should have a slight jiggle when shaken gently.  Remove from oven and let sit on cooing rack until cooled to room temperature.  Cover and refrigerate for 6-8 hours.  When ready to serve, gently remove the sides from the spring-form pan and cut cake into 10-12 slices.  Serve with toppings, if desired.