Cheesecake with white chocolate

Grind the cookies into fine crumbs in a blender, add butter and mix until smooth.

Preheat the oven to 180°C. Place a parchment circle on the bottom of a springform baking dish with a diameter of 23 cm, line the walls with parchment tape, the width of which should be 2 cm greater than the height of the form. Place the mixture of cookies and butter into the mold, smooth the surface and place in the oven for 10 minutes. Remove and let cool. Do not turn off the oven.

Finely chop the chocolate, put half in a bowl and melt in a water bath. Allow to cool to room temperature.

Beat cream cheese with sour cream and sugar. Continuing to beat, add eggs one at a time.

Add melted chocolate and chocolate chips, pour in liqueur, stir quickly.

Carefully pour the resulting mixture into the mold. Place a fireproof dish filled with water at the bottom of the oven. Place the cheesecake pan on a rack in the center of the oven. Cook for 1 hour. Turn off the oven, open the door and let the cheesecake cool completely. Place in the refrigerator for at least 4 hours. Serve garnished with fresh fruit.