-----NORMA WRENN NPXR56B-----
   2       c            Vanilla water or butter
                        -cookie crumbs
     1/4   c            Sugar
   1       oz           Square white chocolate
                        -grated
     1/4   c            Unsalted butter -- melted
  32       oz           Cream cheese -- softened
   1 1/4   c            Sugar
   3       ts           Creme de cassis
           pn           -salt
   4                    Eggs
   3       oz           White chocolate -- shaved
  16       oz           Sour cream
     1/4   c            Sugar
   1       t            Almond extract
                        -Additional white chocolate
                        -shaved
  Combine first 4 ingredients; press in bottom and up
  sides of a 10-inch springform pan.  Chill. Beat cream
  cheese and 1-1/4 cups sugar at high speed of an
  electric mixer until light and fluffy. Add creme de
  cassis and salt; mix well.  Add eggs, one at a time,
  beating just until blended after each addition. Fold
  in shaved chocolate. Pour batter into prepared pan.
  Bake at 350 degrees for 50 minutes. Let cool 10
  minutes. Combine sour cream, 1/4 cup sugar, and almond
  extract. Spread over cheesecake. Bake at 350 degrees
  for 10 minutes. Refrigerate cheesecake immediately for
  at least 8 hours.  Garnish with additional shave white
  chocolate. SOURCE; Beyond Parsley; The Junior League
  of Kansas City, Missouri America's Best Recipes; A
  1988 Hometown Collection; Oxmoor House