Ingredients
6 ounces shortbread cookies (about 23)1/3 cup slivered almonds1/4 cup butter, melted6 tablespoons plus 3/4 cup sugar, divided1 tablespoon cornstarch1/4 cup orange juice2 tablespoons plus 1-1/2 teaspoons cold water2 teaspoons finely grated orange zest1 large egg yolk3 ounces white baking chocolate, chopped3 tablespoons heavy whipping cream2 packages (8 ounces each) cream cheese, softened2 tablespoons all-purpose flour3 large eggs, room temperature, lightly beaten1/4 cup sour cream
Preparation
Preheat oven to 325°. Place cookies and almonds in a food processor; cover and process until fine crumbs form. Stir in butter. Press into an ungreased 9-in. square baking pan. Bake until set, about 15 minutes. Cool on a wire rack.
Meanwhile, in a small saucepan, combine 6 tablespoons sugar and cornstarch. Stir in orange juice, water and zest until blended. Cook and stir until thickened, about 2 minutes. Whisk a small amount of hot mixture into egg yolk. Return all to pan. Reduce heat. Cook, whisking continuously, 1 minute. Set aside to cool completely.
Place baking chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool.
In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in flour. Add eggs; beat on low speed just until combined. Beat in sour cream and white chocolate mixture just until combined.
Place 1/4 cup cream cheese mixture in a small bowl; stir in orange mixture until well blended.
Pour plain cream cheese mixture over crust. Drop orange batter by tablespoonfuls randomly over top. Cut through batter with a knife to swirl.
Bake at 325° until filling is set, 30-35 minutes. Cool on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into squares. Store in the refrigerator.
