A big finish for a big celebration dinner.
Recipe information
Yield
Makes 10 to 12 servings
Ingredients
Crust:
filling and topping
Preparation
For crust:
Step 1
Preheat oven to 350°F. Blend shortbread, nuts and sugar in processor until nuts are finely ground. Add butter; process until moist clumps form. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake crust until golden, about 15 minutes. Cool crust.
For filling and topping:
Step 2
Beat cream cheese, sugar and cardamom in large bowl until smooth. Beat in eggs 1 at a time. Add 1 cup sour cream, pear nectar, flour and vanilla and beat until blended. Pour filling over crust.
Step 3
Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes. Transfer cheesecake to rack; let cool 10 minutes.
Step 4
Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth (do not allow bottom of bowl to touch water). Cool chocolate to lukewarm; whisk in remaining 1 1/4 cups sour cream.
Step 5
Spread topping over warm filling. Refrigerate cake uncovered overnight. Cut around pan sides; release pan sides. Place cake on platter. Stand brittle pieces on edge in topping on cheesecake.
