Combine first 4 ingredients; press in bottom and up sides of a 25 cm springform pan. Chill. Beat cream cheese and 1- quarter cups sugar at high speed of an electric mixer until light and fluffy. Add creme de cassis and salt; mix well. Add eggs, one at a time, beating just until blended after each addition. Fold in shaved chocolate. Pour batter into prepared pan. Bake at 180ºC or 50 minutes. Let cool 10 minutes. Combine sour cream, quarter cup sugar, and almond extract. Spread over cheesecake. Bake at 180ºC or 10 minutes. Refrigerate cheesecake immediately for at least 8 hours. Garnish with additional shave white chocolate. SOURCE; Beyond Parsley; The Junior League of Kansas City, Missouri America's Best Recipes; A 1988 Hometown Collection; Oxmoor House