Instructions: Preheat oven to 425F 707C. For crust combine all crust ingredients, mix well. Press into bottom of 9-inch springform pan. Bake 12-15 mins. or until golden. Cool while preparing filling.

Reduce oven temp to 350F 572C. Beat cream cheese in large mixer bowl on high speed of mixer until fluffy. Gradually beat in sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

Mix in lemon juice, Cointreau, vanilla and cinnamon. Gently fold in sour cream. Pour over crust. Bake 65-70 min. or until center of cake is just set. Remove from oven and cook completely on wire rack. Refrigerate covered, several hours or overnight.

For topping, combine white chocolate and cream in small heavy saucepan.

Heat over low to moderate heat, stirring frequently, until chocolate is melted. Remove from heat; cool 10 min. Stir in Cointreau or lemon extract.

Pour over cake. Refrigerate 2-3 ;hours, or until topping is set.

To serve, place springform pan on serving plate. Carefully run metal spatula around edges. Remove sides of pan. Pipe whipped cream through pastry tube fitted with rosette tip around outer edges of top of cheesecake. Optional garnishes: sliced almonds, lemon peel, shaven white chocolate. Serve. One additional tbs of fresh lemon juice may be substituted for the Cointreau.

Wine Suggestion: an elegant New York Sparkling Wine, a luscious late harvest Riesling, Vignoles or a Vidal Ice Wine.

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