White Chocolate Cheesecake

1-1/2 C all-purpose flour

½ C granulated sugar

½ C (1 stick) Parkay Margarine

½ C finely chopped toasted almonds or macadamia nuts

4 (1-oz) squares white baking chocolate, grated

4 eggs, divided (one and three)

8 (1-oz) squares white baking chocolate, chopped

1/3 C whipping cream

1-Tbsp vanilla

3 (8-oz) packages Philadelphia brand Cream Cheese, softened

1 (14-oz) can sweetened condensed milk

Powdered sugar for garnish (optional)

Additional grated white chocolate and toasted sliced almonds for garnish (optional)

Strawberries for garnish (optional)

Preheat oven to 325 F. Stir together flour and granulated sugar in small bowl; cut in margarine until mixture resembles coarse crumbs. Add almonds, grated chocolate and 1 beaten egg, mixing until well blended. Press onto bottom and sides of a 9-in springform pan. Chill.

Stir together chopped chocolate and whipping cream in double boiler; stirring constantly, over simmering water until chocolate is melted. Stir in vanilla; keep warm. Beat together cream cheese and milk in medium bowl until well blended. Add the remaining 3 eggs, one at a time, beating well after each addition. Stir in chocolate mixture. Pour over crust. Bake 1-hour and 20 min or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Dust lightly with powdered sugar just before serving, if desired. Garnish as desired.

Gloria Pleasants, Williamsburg, Va. Winner in Philly cheesecake. Sandy Durham gave me recipe