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1
For crust------------.
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2
Preheat oven to 350F degrees.
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3
Place large piece of foil on heavy large baking sheet.
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4
Set 8x2-inch bottomless heart-shaped cake pan atop foil.
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5
Wrap foil around outside and 1 inch up sides of pan.
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6
Butter foil and pan.
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7
Finely grind cookies and almonds in processor.
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8
Add butter and blend until mixture forms very moist crumbs.
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9
Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
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10
Bake until golden, about 10 minutes.
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11
Cool.
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12
Maintain oven temperature.
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13
For Filling--------------.
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14
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
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15
Remove from over water.
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16
Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
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17
Add eggs 1 at a time, beating just until combined.
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18
Beat in white chocolate.
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19
Spoon half of batter into crust.
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20
Top with 3/4 cup berries.
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21
Spoon remaining batter over.
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22
Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
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23
Let cool for 20 minutes.
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24
Using fingertips, press down gently on edges of cheesecake to flatten slightly.
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25
For topping------------------.
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26
Whisk sour cream, sugar and vanilla in bowl.
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27
Spoon over cake, spreading to edge of pan.
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28
Bake 5 minutes.
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29
Transfer cake in pan to rack.
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30
Run small knife around sides of cake.
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31
Cool completely and chill cake overnight.
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32
Fold down foil along sides of pan.
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33
Lift cake pan off cheesecake.
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34
Transfer cheesecake to platter, discarding foil.
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35
Cover cake with berries.
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36
Bring jam to simmer in small saucepan, stirring often.
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37
Gently brush jam over berries.
