Preheat oven to 325 degrees.

Start by grinding crackers, almonds and sugar in a food processor.

Move to a medium bowl and stir in melted butter until well combined.

Press into the bottom of a 9-inch springform baking pan. Make sure your crust come up about half an inch up the sides. Bake in the oven for about 10 minutes, until lightly browned. Remove and let cool.

In a small sauce pan, combine white chocolate and heavy cream. Cook on low, stirring frequently, until the chocolate chips have melted and mixture is smooth. Set aside.

Since we are going to be cooking this cheese cake in a water bath (prevents cracking) we need to wrap the pan to prevent any water from seeping in. Tightly wrap a couple layers of of foil around the bottom of the pan, making sure it is sealed well.

Using mixer (I used a stand mixer), beat the cream cheese and sugar together until smooth. Next, add in one egg at a time. Once all eggs have been mixed in, add your vanilla.

Lastly, mix in your chocolate mixture and mix just until combined.

Pour the cheesecake mixture into the crust.

Place cheesecake pan into a larger roasting pan. Before placing it into the oven, fill the outside pan with about 1 inch of boiling water. Place in the oven and bake the cheesecake at 325 for 1 hour and 20 minutes. ( you want the cheesecake set 3 inches from edge, but have the center still slightly giggly when pan is gently shaken. ) Turn off the heat and prop the oven door open with a kitchen towel. Let the cheesecake completely cool in the oven, about an hour.

Once cooled move cheesecake to the refrigerator for at least 2 hours . Cheese cake can be stored COVERED for up to one week in the refrigerator or 2 to 3 months in the freezer.

Serve as is or drizzle with a recommended topping or caramel or raspberry sauce.