How to make it

  • Cut fruit into chunk, wedges or spears
  • Sprinkle with sugar, white or brown, or granulated honey
  • On a medium high grill, or in a saucepan, cook until starting to char.
  • Remove from heat and let cool.
  • Blend, then strain each fruit. Cover & chill until ready to use.
  • CRUST:
  • Butter bottom and sides of 10" spring-pan.
  • Mix cookie crumbs and butter completely.
  • Press mixture onto sides and bottom, set in freezer.
  • CAKE: Preheat oven to 500^.
  • In a large bowl, beat cream cheese until smooth.
  • Add sugar and flour.
  • Add eggs one at a time, scraping down bowl after each.
  • Add syrups and rum.
  • Add white chocolate and cream, beating until just incorporated.
  • Pour into prepared pan and tap on counter to release any bubbles.
  • Bake at 500^ for 15 minutes.
  • Reduce temp. to 250^ and continue baking for 1 hour.
  • Let cool to room temp., and chill over night before serving.
  • Top with toasted almond at serving.

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