Creme De Cassis Cheesecake

Directions

Combine first 4 ingredients; press in bottom and up sides of a 10-inch springform pan.

Chill.

Beat cream cheese and 1¼ cups sugar at high speed of an electric mixer until light and fluffy.

Add creme de cassis and salt; mix well.

Add eggs, one at a time, beating just until blended after each addition.

Fold in shaved chocolate.

Pour batter into prepared pan.

Bake at 350℉ (180℃) for 50 minutes.

Let cool 10 minutes.

Combine sour cream, ¼ cup sugar, and almond extract.

Spread over cheesecake. Bake at 350℉ (180℃) for 10 minutes.

Refrigerate cheesecake immediately for at least 8 hours.

Garnish with additional shave white chocolate or fresh berries if desired.