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White Chocolate Cheesecake #3

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      Title: WHITE CHOCOLATE CHEESECAKE #3
 Categories: Cakes, Cheesecake, Chocolate
      Yield: 8 Servings
 
     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
 
  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"!!! From: Karen Henson/Prodigy
 
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