Crust

• 1¼ cups shortbread crumbs
• ¼ cup ground almonds
• 2 tablespoons white granulated sugar
• ⅛ teaspoon almond extract
• 3 tablespoons melted butter

Filling

• 175 grams chopped white chocolate
• 1.5 kilograms soft cream cheese
• 250 grams soft light cream cheese
• 5 large eggs, at room temperature
• ¾ cup white granulated sugar
• 3 tablespoons flour
• 1 teaspoon vanilla essence
• ¼ teaspoon almond extract

1. Mix ingredients for the crust (shortbread crumbs, ground almonds, sugar, almond extract, and melted butter) and press into the bottom of a springform pan.
2. Bake at 200°C degrees for 5–6 minutes.
3. Remove from oven and cool.
4. When cool, grease the sides of the pan lightly.
5. Melt and cool the chocolate.
6. Mix together cream cheeses, then add eggs, one at a time.
7. Mix in sugar, flour, vanilla, and almond extract.
8. Stir 1 cup of mixture into the chocolate, then mix all.
9. Pour into the pan and bake at 160°C for 40 minutes.