*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       oz           White chocolate
    2       c            Pound cake crumbs *
    1 1/2   lb           Cream cheese, softened
    1       c            Sugar
    2 1/2   ts           Vanilla
    1       tb           Apricot brandy
    2       c            Sour cream
    * or use graham cracker crumbs
     Melt white chocolate over low heat in a double
   boiler. Set aside to cool slightly. Preheat oven to
   350 degrees. Distribute pound cake crumbs evenly over
   the bottom of a 9-inch springform pan. Press crumbs
   down lightly. Set aside. In a large bowl, cream
   together cream cheese, sugar, vanilla, and apricot
   brandy with an electric mixer for at least five
   minutes or until very smooth. Add melted white
   chocolate and blend another five minutes. Add sour
   cream and mix to combine. Pour into crumb lined pan
   and bake at 350 degrees for 30 minutes. Chill
   overnight before serving.
    This cheesecake freezes very well, and makes about
   12-14 slices. It goes well with commercial fruit
   sauces or fresh fruit but it is so delicious that it
   really doesn't need anything else! It does look nice
   when it is garnished with fresh raspberries and mint
   sprigs though. This one has been described as “to die
                    - - - - - - - - - - - - - - - - - -