---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Debbie’s White Chocolate Cheesecake
  Categories: Cheesecakes, Cakes, S_living
       Yield: 12 Servings
  
            CRUST
     3/4 c  Almonds, ground
     3/4 c  Oatmeal, uncooked
     3/4 c  Graham cracker crumbs
     1/4 c  Sugar
     1/4 c  Margarine, + 2 TBS., melted
            FILLING
      16 oz Cream cheese, softened
       1 c  Sugar
      16 oz Sour cream
       1 ts Vanilla
       8 oz White chocolate, melted
       4    Egg whites
     1/8 ts Cream of tartar
       1 tb Powdered sugar
  
      Combine first 5 ingredients in a medium bowl; blend
   well. Press onto bottom and 2 inches up sides of a 10
   inch springform pan. Bake at 350 degrees for 5
   minutes. Cool on wire rack.
      Combine cream cheese and 1 cup sugar in a large
   mixing bowl; beat at medium speed of an electric mixer
   until fluffy. Add sour cream and vanilla; mix well.
   Stir in white chocolate.
      Beat egg whites (at room temperature) in a  large
   bowl at high speed of an electric mixer until foamy;
   add cream of tartar, beating until soft peaks form.
   Fold egg whites into cream cheese mixture. Spoon
   mixture into crumb crust.  Bake at 325 degrees for 55
   minutes; turn oven off. Leave cheesecake in oven 30
   minutes; partially open door of oven and leave
   cheesecake  in oven an additional 30 minutes.  Cool,
   chill 8 hours. Remove from pan.  Yield 10-12 servings.
   ............
   
   Debbie Holland, November 14, 1988 First used for
   Thanksgiving dinner. It is a time consuming recipe but
   worth the trouble!  Taken from Southern Living
   magazine.
  
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