1
: Preheat oven to 300ºF (150ºC). Grease a 10” (25 cm)
spring form pan. Line bottom of pan with a circle of
parchment paper for easy removal.
2
: Crust: Place almonds, graham cracker crumbs and brown
sugar in food processor. Process until almonds are ground.
Place in a small bowl and add melted butter. Stir with a
fork to combine well. Press into bottom of prepared pan.
3
: Batter: In a medium bowl, beat cream cheese and
sweetened condensed milk until well combined. Beat in
eggs, one at a time, beating well after each addition. Beat
in sour cream and vanilla. Add melted white chocolate. Stir
in chopped chocolate. Pour into prepared pan.
4
: Bake in preheated oven 50-60 minutes, or until cake is
crusty on top but slightly jiggly when gently shaken. Cool
on rack and refrigerate overnight.