White Chocolate Cheesecake w/Toasted Almonds

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Submitted by: Donna B

Recipe Ingredients:
2	8 oz. packages of cream cheese (room temperature)
1/2 Cup	sugar
1 Tsp.	vanilla flavoring
2	eggs (room temperature)
1 box	Nestle premier white chocolate shredded. (Grater recommended.)
1 Cup	sliced raw almonds
1	9 oz.Keebler graham cracker ready crust
Cooking Directions:
1.	CREAM TOGETHER CREAM CHEESE AND SUGAR UNTIL CREAMY. ADD VANILLA FLAVORING AND EGGS (ONE AT A TIME) UNTIL WELL BLENDED. HAVING YOUR EGGS & CREAM CHEESE AT ROOM TEMPERATURE WILL GIVE MORE VOLUME TO YOUR CHEESECAKE.
2.	STIR IN THE GRATED WHITE CHOCOLATE AND POUR BATTER INTO THE CRUST.
3.	TOP WITH THE SLICED ALMONDS AND BAKE AT 350* FOR ABOUT 30-35 MINUTES. CHECK BY INSERTING A TOOTHPICK INTO CENTER OF CAKE & REMOVE. IF IT COMES OUT CLEAN THE CAKE IS FINISHED. IF IT LEAVES A SMALL AMOUNT OF BATTER GO AHEAD AND REMOVE IT FROM THE OVEN AND IT WILL CONTINUE TO COOK UNTIL DONE, FROM THE CARRY OVER HEAT. TIP: I PUT A LOAF PAN OF WATER ON THE BOTTOM RACK OF MY OVEN TO PREVENT DRYNESS, WHICH WILL CAUSE THE CHEESECAKE TO CRACK.

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