Springform pan recommended.
Allow cream cheese to soften.
Grate white chocolate.

Blend cream cheese in a large mixing bowl until soft and creamy. Gradually add 1 1/3 cup sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Stir in 3 oz. white chocolate and vanilla.

Pour mixture into crust; bake at 350°F for 55 minutes or until cheesecake is set. Remove from oven. Let stand for 10 minutes.

Combine sour cream, 1/4 cup sugar, 1 oz. white chocolate and almond extract in a bowl; mix well. Spread evenly over the top of the cheesecake. Bake at 400°F for 10 minutes or until bubbly. Remove from oven. Cool ; chill 8 hours or overnight. Remove from pan before serving.