For crust: Preheat oven to 350°F. Place large piece of foil on
heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop
foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around
outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies
and almonds in processor. Add butter and blend until mixture forms very moist
crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches
up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven
temperature.
For Filling: Melt white chocolate in top of double boiler over
simmering water until smooth, stirring often. Remove from over water. Using
electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until
smooth. Add eggs 1 at a time, beating just until combined. Beat in white
chocolate.
Spoon half of batter into crust. Top with 3/4 cup berries.
Spoon remaining batter over. Bake until edges of cake are set but center 3
inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes.
Maintain oven temperature. Using fingertips, press down gently on edges of
cheesecake to flatten slightly.
For topping: Whisk sour cream, sugar and vanilla in bowl.
Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan
to rack. Run small knife around sides of cake. Cool completely. Chill cake
overnight.
Fold down foil along sides of pan. Lift cake pan off
cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with
berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam
over berries. (Can be prepared 3 hours ahead; chill.)
