Debbie's white chocolate cheesecake

CRUST
    3/4 c  Almonds, ground
    3/4 c  Oatmeal, uncooked
    3/4 c  Graham cracker crumbs
    1/4 c  Sugar
    1/4 c  margarine, + 2 TBS., melted
           FILLING
     16 oz Cream cheese, softened
      1 c  Sugar
     16 oz Sour cream
      1 ts vanilla
      8 oz White chocolate, melted
      4    Egg whites
    1/8 ts Cream of tartar
      1 tb Powdered sugar
 
     Combine first 5 ingredients in a medium bowl; blend
  well. Press onto bottom and 2 inches up sides of a 10
  inch springform pan. Bake at 350 degrees for 5
  minutes. Cool on wire rack.
     Combine cream cheese and 1 cup sugar in a large
  mixing bowl; beat at medium speed of an electric mixer
  until fluffy. Add sour cream and vanilla; mix well.
  Stir in white chocolate.
     Beat egg whites (at room temperature) in a  large
  bowl at high speed of an electric mixer until foamy;
  add cream of tartar, beating until soft peaks form.
  Fold egg whites into cream cheese mixture. Spoon
  mixture into crumb crust.  Bake at 325 degrees for 55
  minutes; turn oven off. Leave cheesecake in oven 30
  minutes; partially open door of oven and leave
  cheesecake  in oven an additional 30 minutes.  Cool,
  chill 8 hours. Remove from pan.  Yield 10-12 servings.
  ............
  
  Debbie Holland, November 14, 1988 First used for
  Thanksgiving dinner. It is a time consuming recipe but
  worth the trouble!  Taken from Southern Living
  magazine.
 
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