Recipe - Creme De Abacate - Avocado Cream

NORMA WRENN NPXR56B
2 cup Vanilla water or butter
cookie crumbs
One fourth cup Sugar
1 ounce Square white chocolate;
grated
One fourth cup Unsalted butter; melted
32 ounce Cream cheese; softened
1 One fourth cup Sugar
3 teaspoon Creme de cassis
pn salt
4 Eggs
3 ounce White chocolate; shaved
16 ounce Sour cream
One fourth cup Sugar
1 teaspoon Almond extract
Additional white chocolate;
shaved

Combine first 4 ingredients; press in bottom and up sides of a 10inch
springform pan. Chill. Beat cream cheese and 1One fourth 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, One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini