Prep Time: 20 Mins
Cook Time: 1 Hr 5 Mins
Makes: 12 Servings
1 (16 ounce) package chocolate fudge sandwich cookies
1-3/4 cups sugar, divided
1/3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
6 ounces white chocolate, grated, divided
1 teaspoon vanilla
1 cup sour cream
1 teaspoon almond extract
PREHEAT oven to 325°F.
PLACE cookies and 1/4 cup of the sugar in work bowl of food processor. PULSE until mixture is fine crumbs. POUR butter through feeder tube while mixing.
PRESS crumb mixture onto bottom and 1-inch up sides of a 9-inch springform pan; set aside.
BEAT cream cheese in large bowl of mixer on medium speed until soft and creamy. Gradually BEAT in 1-1/4 cups of the sugar until fluffy.
ADD eggs, 2 at a time, beating well after each addition.
STIR in 4 ounces of the white chocolate and vanilla. POUR batter over crust.
BAKE 55 minutes or until cheesecake still shakes slightly in center. REMOVE from oven. INCREASE oven temperature to 400°F.
COMBINE sour cream, remaining 1/4 cup sugar, remaining 2 ounces white chocolate and almond extract. SPREAD mixture evenly over top of cheesecake.
BAKE an additional 10 minutes or until bubbly. REMOVE from oven.
COOL cheesecake on wire rack. REMOVE sides of pan.
CHILL cheesecake at least 8 hours before serving.
A few minutes after removing cheesecake from oven, carefully run a thin metal spatula