• 3/4 c. Blanched almonds, grnd
• 3/4 c. Quick oats, uncooked
• 3/4 c. Graham cracker crumbs
• 1/4 c. Sugar
• 1/4 c. +2 Tablespoons butter, melted
• 2 pkt (8oz) cream cheese, softened
• 1 c. Sugar
• 16 ounce Lowfat sour cream
• 1 tsp Vanilla extract
• 8 ounce White chocolate, melted
• 4 x Egg whites
• 1/8 tsp Cream of tartar
• 1 Tbsp. Powdered sugar

Directions

1. Combine first 5 ingredients in medium bowl; blend well. Press into bottom and 2" up sides of 10" spring form pan. Bake at 350 for 5 minutes. Cold.
2. Combine cream cheese and 1 c. sugar; beat at medium speed till fluffy.
3. Add in lowfat sour cream and vanilla; mix well. Stir in melted white chocolate. Beat egg whites at high speed till foamy; add in cream of tartar beating till soft peaks form. Fold egg whites into Cream cheese mix; spoon into crust. Bake at 325 degrees for 55 min; turn oven off. Leave cheesecake in oven 30 minutes., open oven door and leave in an additional 30 min.
4. Cold. Refrigerate8 hrs. Remove from pan.
5. Yield: 10 - 12 servings (From AndraSchabo)
6. NOTE: This take some time to combine but is well worth the effort. We always make this for holidays.