This recipe came from the Houston Chronicle sometime in the 1980s.
I know this only because that is the time period in which I lived in Texas.
White Chocolate Cheesecake
1 ½ cups sugar
2 tablespoons sour cream
1 ½ lbs. cream cheese, softened
2 oz. white rum
1 lb. white chocolate, melted
6 eggs
Graham Cracker Crust (recipe follows)
White chocolate curls for garnish
Blend sugar, sour cream, cream cheese and rum; mix in melted chocolate. Add eggs, one at a time, beating well after each addition. Pour mixture into Graham Cracker Crust. Bake 40 minutes at 375 degrees; turn oven off and leave cake in oven 2 hours with door closed.
Garnish lavishly with white chocolate curls; serve chilled.
Makes 10-12 servings.
Graham Cracker Crust
½ stick butter (4 tablespoons), melted
8 teaspoons sugar
1 box graham crackers, crushed (about 1 ½ cups crumbs)
Mix melted butter with sugar and graham cracker crumbs. Pat evenly over bottom and sides of pan. Set aside.
