This may seem a little labor intensive but it�s worth it.
White Chocolate Cheesecake
1/ � cup pound cake crumbs take the shortcut and buy the pound cake
3 (4oz) bars white chocolate
3 (8oz) pkgs cream cheese, softened
1 cup sugar
1 (16oz) carton sour cream
1 TBS peach liqueur, optional
1 tsp vanilla
Process cakes crumbs in food processor with short pulses until they are fine, then press them into a greased 9� spring form pan, or one prepared with a non-stick spray. Bake at 350� F for 5 minutes and let cool on a wire rack.
Melt white chocolate in a saucepan over low heat or in the top of a double boiler, stirring constantly. While it is cooling beat cream cheese at medium high speed of an electric mixer until light and smooth. This should take about 4-5 minutes. Add the sugar and beat for another 5 minutes. Next comes the chocolate which you will beat for another 5 minutes. Add the sour cream, vanilla and liqueur if you�re using it. Mix just until blended. Pour over cake crumb crust.
Bake in preheated oven for 30-35 minutes, then let cool on a wire rack for about 10 minutes. Run a knife around the edge of the pan to release the sides, do this with a light hand, the cheesecake is still delicate at this point. Let it cool in the pan still on the rack for another 30 minutes. Cover and chill for at least 8 hours. Remove from pan and garnish with fresh fruit if desired.