I was given this recipe from a friend a few years back. I made it for Christmas and served it to my guests. The next morning, my neighbor was knocking on my door holding a plate and asked me if I had anymore!It's delicious and creamy and oh so decedent. Enjoy!
1Pulse the pound cake crumbs in a blender. Line the bottom of a 9 in. spring form pan with the crumbs, pressing them down firmly. No need to grease the pan. Pre-heat oven to 350 degrees.
2Melt the white chocolate chips in slow microwave increments. Set aside to cool but not harden.
3Combine cream cheese, sugar,vanilla and liquor with an electric mixer for 5 minutes until very, very smooth. Add melted white chocolate and blend for another 5 minutes, again until very smooth. Add sour cream and mix to combine- be gentle.
4Pour mixture into crumb lined pan and bake for 30 minutes ONLY. it will not look done but don't cook any longer. Cool on a wire rack for 2 hours. Don't cover it with plastic wrap while refrigerating over night, at least for 14 hours. You can decorate this lovely cheesecake with a topping of your choice or serve plain. Either way, it's so delicious!! ENJOY!!