Amaretto Almond Cheesecake
Crust:
3/4 cup ground almonds
3/4 cup ground graham crackers
2 T. sugar
1/4 cup plus 2 Tbsp. melted butter
Mix together and pat into springform pan.
Filling:
2 pounds cream cheese, at room temperature (4-8oz )
1 1/2 cups sugar
4 eggs
4 Tablespoons Amaretto
1 teaspoon almond extract
1/4 teaspoon salt
1/3 cup whipping cream
Sliced almonds
Combine cream cheese and sugar and blend well. Add eggs and beat until smooth. Add Amaretto, whipping cream, almond extract and salt and beat again. Pour into crust in pan. Bake 15 minutes in 325 degree oven. Reduce to 300 and bake 45 minutes longer.
Remove from oven and add topping:
2 cups sour cream
1 Tbsp. Amaretto
1 Tbsp. sugar
1 tsp. vanilla extract
Return to oven and bake for 10 additional minutes.
Turn off heat and let cake cool in oven (door closed) for 1 hour. Take out, top with toasted, sliced almonds. Cool to room temperature, refrigerate.
Don't forget to put a 9 X 13 pan of water in the bottom of the oven..... Moist cheesecake with out the cracks in the top!