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1
Combine first 6 ingredients; stir well.
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2
Firmly press crumb mixture on bottom and 2 inches up sides of a 9 inch springform pan.
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3
Bake at 350 degrees for 8 minutes; cool in pan on a wire rack.
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4
Combine white chocolate and 1/2 cup whipping cream in top of a double boiler; bring water to a boil.
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5
Reduce heat to low; cook until white chocolate melts, stirring occasionally.
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6
Let cool.
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7
Beat cream chees at medium speed of an electric mixer until fluffy; gradually add 3/4 cup plus 2 tablespoons sugaar, beating well.
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8
Add remaining 1/4 cup whipping cream, beating well.
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9
Add egg yolks, one at a time, beating after each addition.
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10
Stir in white chocolate mixture and 1 teaspoon vanilla.
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11
Beat egg whites at high speed until stiff peaks form.
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12
Fold into cream cheese mixture.
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13
Pour batter into prepared crust.
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14
Bake at 350 degrees for 45 minutes.
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15
Remove from oven and let cool 15 minutes in pan on a wire rack.
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16
Increase oven temperature to 475 degrees.
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17
Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla; stir well.
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18
Pour over cheesecake, leaving a 3/4 inch border on edge of cheesecake.
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19
Return to oven and bank an additional 7 minutes.
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20
Cool to room temperature in pan on a wire rack.
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21
Chill at least 8 hours.
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22
Garnish with chocolate curls if desired.
