1 3/4 cup graham wafer crumbs
6 tbsp sweet butter melted & clarified
1 tbsp castor sugar
1 tbsp freshly grated nutmeg
1 tbsp sweet butter, softened
10 oz white chocolate, broken up
1/2 cup heavy cream, at room temperature
32 oz cream cheese, softened & cubed at room temperature
4 fresh large eggs, separated, & at room temperature
4 tsp pure vanilla extract
1 dash salt
6 oz white chocolate, broken up
1/4 cup heavy cream at room temperature
2 tbsp light creme de cacao
chopped nuts(combination of almonds, pistachios, or pecans)
white/dark/milk chocolate curls
STEP BY STEP:
For the crust; Butter springform pan with softened butter.
Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor or bowl & process until well-mixed.
Press evenly over bottom & 2/3rds up sides of pan. Set aside.
Preheat oven to 300 F
Melt chocolate in double boiler. Slowly stir in cream until smooth.
Remove from heat & let cool slightly.
In large bowl, with electric mixer
on medium speed, beat cream cheese until smooth.
Add egg-yolks one at a time, making sure to blend well, & stopping to scrape down sides of bowl after each addition
Add chocolate mixture, vanilla & salt.
Beat at medium speed for two minutes Beat egg-whites in a separate mixing bowl, with electric mixer on low speed, until foamy.
Beat on high until soft, rounded peaks form.
Fold egg-whites into chocolate mixture.
Pour into crust.
Place 9″ x 3″ springform pan on baking sheet & bake at 150 C for 55 minutes.
The cake will rise & the top will wiggle slightly when shaken
Turn off heat & let cake stand in oven for one hour.
Remove cake from oven & place on wire rack in a draft-free place & cool cake to room temperature.
Topping-Melt chocolate in double boiler.
Slowly stir in cream until mixture is smooth
Stir in flavoring.
Pour topping over cool cake.
Cover with cello-wrap & refrigerate overnight.
Three hours before serving, remove cake from refrigerator & remove side of springform.
Garnish if desired.