12       oz           White chocolate
   2       c            Pound cake crumbs *
   1 1/2   lb           Cream cheese, softened
   1       c            Sugar
   2 1/2   ts           Vanilla
   1       tb           Apricot brandy
   2       c            Sour cream
   * or use graham cracker crumbs
    Melt white chocolate over low heat in a double
  boiler. Set aside to cool slightly. Preheat oven to
  350 degrees. Distribute pound cake crumbs evenly over
  the bottom of a 9-inch springform pan. Press crumbs
  down lightly. Set aside. In a large bowl, cream
  together cream cheese, sugar, vanilla, and apricot
  brandy with an electric mixer for at least five
  minutes or until very smooth. Add melted white
  chocolate and blend another five minutes. Add sour
  cream and mix to combine. Pour into crumb lined pan
  and bake at 350 degrees for 30 minutes. Chill
  overnight before serving.
   This cheesecake freezes very well, and makes about
  12-14 slices. It goes well with commercial fruit
  sauces or fresh fruit but it is so delicious that it
  really doesn't need anything else! It does look nice
  when it is garnished with fresh raspberries and mint
  sprigs though. This one has been described as "to die
  for"!!!