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1
For crust: Position rack in center of oven and preheat to 325F (160C).
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2
Lightly butter 9 -inch diameter springform pan.
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3
Finely chop almonds with crackers and sugar in processor.
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4
Add butter and process until crumbs begin to stick together.
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5
Press crumbs into bottom and 2 inches up sides of prepared pan.
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6
Bake 10 minutes.
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7
Cool on rack.
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8
Maintain oven temperature.
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9
For filling: Using electric mixer, beat cream cheese in large bowl until light and fluffy.
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10
Gradually beat in sugar.
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11
Add white chocolate and beat just until blended.
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12
Beat in eggs, then cream, rum, vanilla and salt.
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13
Spread half of filling evenly over crust.
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14
Bake until barely set, about 20 minutes.
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15
Cool 5 minutes on rack.
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16
Maintain oven temperature.
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17
Mix 1 1/2 cups lime curd with 3 egg whites in small bowl (refrigerate remaining cup urd for decoration).
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18
Starting at the outer edge, carefully spoon lime curd mixt ure over cheese filling, covering completely.
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19
Bake 20 minutes.
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20
Transfer to rack and cool 5 minutes.
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21
Starting at outer edge, carefully spoon remaining cheese filling over curd, covering completely.
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22
Bake cheesecake until edges are set and center moves only slightly when shaken, about 25 minutes.
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23
Cool completely on rack.
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24
Cover and refrigerate at least 24 hours.
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25
(Can be prepared 2 days ahead.)
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26
Run small shar knife around pan sides to loosen.
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27
Release pan sides.
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28
Transfer cheesecake to platter.
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29
Spoon White Chocolate Whipped Cream into pastry bag fitted with large star tip.
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30
Pipe rosettes of cream over cheesecake, spacing 1/2 inch apart and leaving 1/2-inch border at edge.
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31
Spoon remaining Lime Curd into pastr y bag fitted with small star tip.
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32
Pipe Lime Curd rosettes between cream rosettes and around the outer edge of the cheesecake.
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33
Sprinkle grated white chocolate over Lime Curd around the outer edges, if desired.
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34
(Can be prepared 6 hours ahe ad; refrigerate.)
