Recipe: White Chocolate Cheese Cake and White Chocolate Sauce (not Saltgrass Restaurant)

I could not find the Saltgrass recipe but I found a white chocolate cheese cake recipe that other people said is very good and 2 white chocolate sauce recipes that might work. Good luck tweaking.

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WHITE CHOCOLATE CHEESECAKE
Source: Texas Monthly
Servings: 12

FOR THE CRUST:
2 cups graham cracker crumbs
1 cup blanched slivered almonds
1/4 cup clarified butter, still liquid
FOR THE FILLING:
9 ounces white chocolate
4 (8 ounces) packages cream cheese, softened
1/2 cup sugar, plus
2 tablespoons sugar
4 large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 tablespoon vanilla
2 pints raspberries or strawberries, rinsed

MAKE CRUST:
In processor, blend crumbs and almonds until almonds are ground fine.

Add butter and combine well. Press into bottom and 2/3s up sides of 10 inch springform pan.

Preheat oven to 300 degrees F.

MAKE FILLING:
Melt chocolate; stir until smooth.

In a large bowl, beat cream cheese until light and fluffy.

Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition.

Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating, until the filling is combined well.

Scatter raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 an hour.

Let the cheesecake cool and then chill it, covered loosely, overnight.

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WHITE CHOCOLATE SAUCE
Source: D'Agostino

1/4 cup heavy cream
6 ounces white chocolate

In a small saucepan, heat the cream to a scald and add the chocolate, stirring constantly until smooth. Let cool to room temperature.

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WHITE CHOCOLATE SAUCE
Source: Gifts That Taste Good by Leisure Arts
Makes 2 Cups

1 cup whipping cream
10 oz white chocolate; coarsely chopped, divided use
2 tbsp light corn syrup
1/3 cup half & half

Scald cream.

Setting aside 1/3 cup white chocolate, add remaining chocolate and corn syrup to cream; stir until smooth. Transfer to a small bowl; stir in half and half. Cover and chill at least 3 hours.

Stir in remaining chocolate. Serve chilled. Store airtight in refrigerator