A layer of white chocolate cheesecake topped with a whipped cream cheese topping.
Preheat oven to 325° F.
Line with parchment paper and grease an 9x9 inch pan.
Melt white chocolate chips over a double boiler.
Turn off burner, but keep pan on the burner to stay warm.
Beat cream cheese and sugar until smooth in a large bowl.
Beat in the sour cream, flour and vanilla.
Add eggs slowly and beat on low speed just until combined. Fold in the melted chips.
Place pan on a double thickness of tinfoil. Securely wrap foil around the base of the pan, so it is watertight.
Place in a larger baking pan; add 1 inch of hot water to larger pan.
Bake for 70-80 minutes or until center is just set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen and let cheesecake cool 1 hour longer.
Cover and refrigerate overnight.
Whipped Cream Cheese Topping
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.
Mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy cream.
Stop and scrape the bottom of the bowl a few times while you continue whipping until a stiff peak forms.
Spread a thick layer of whipped topping onto cheesecake.
Use a small grater to grate white chocolate and garnish.