For the crust:
1 1/4 cups crushed shortbread cookies or graham crackers
2 tbsp sugar
1/4 cup melted butter
For the filling:
1/4 cup whipping cream
3-4oz. good quality European white chocolate, chopped
3 8oz. packages cream cheese at room temperature
1/2 cup sugar
3 large eggs
1 tsp vanilla
For the topping:
1-2 small pink lady apples, or other apples of your choice, peeled and thinly sliced
1/4 cup sugar
1/2 tsp cinnamon
½ cup Butter
1 cup Brown Sugar
1 cup Sour Cream
Melt butter over medium heat in a sauce pan.
Add brown sugar and stir until sugar is light and bubbly.
Remove from heat and whisk in Sour Cream until smooth.n 8 inch spring form pan with parchment paper, and set aside.
Heat oven to 350 degrees.
Line an 8 inch spring form pan with parchment paper, and set aside.
In a small bowl, toss together cookie crumbs and sugar. Add melted butterand stir with a fork until well blended.
Pour into prepared pan, and press crumbs onto the bottom of the pan.
Bake crust for 8-10 minutes. Set aside to cool.
While the crust is baking, heat cream in a small saucepan until almost a boil.
Add white chocolate. Remove from heat and let it rest for 2-3 minutes.
Stir until smooth. Cool to lukewarm.
In a large mixing bowl, beat cream cheese until light and fluffy.
Add sugar and beat well, scraping down the sides occasionally.
Add eggs one at a time, mixing well after each addition.
Pour in the white chocolate mixture and vanilla. Beat until light and smooth.
Pour the filling into the cooled crust.
In a small bowl, stir together cinnamon and sugar. Arrange apples over the top of the filling in a circular pattern, sprinkle with cinnamon and sugar mixture. Bake for 55-60 minutes. Turn off the oven but leave the cake in with the door closed for 1 hour longer. Remove from oven and refrigerate for 3-4 hours or overnight.
Dust with confectioners sugar before serving if desired.
Makes one 8-inch cake; serves 10