-CRUST-
1 c Graham Wafer Crumbs 2 tb Sugar
1/2 c Almonds, chopped toasted 1/4 c Butter, melted
1 x -unblanched
FILLING
4 pk Cream Cheese(250g), softened 4 ea Eggs
1 c Sugar 1 c Sour Cream
3 tb Flour 1/4 c AMARETTO DI SARONNO liqueur
-GLAZE-
1/2 c Apricot Jam 1 tb AMARETTO DI SARONNO liqueur
CRUST: Combine ingredients; press onto bottom of a 9-inch springform
pan.
Set aside.
FILLING: Combine cream cheese, sugar, and flour, mixing until well
blended. Add eggs, one at a time, mixing just until
combined.Blend in sour cream and liqueur; pour over crust. Bake
in 450F oven 10 minutes. Reduce oven temperature to 250F;
continue baking for 1 hour. Run knife around rim of pan ; cool on
wire rack. Chill.
GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat
until
warm and smooth. Strain mixture and pour over cheesecake before
removing sides of pan. Garnish if desired. Makes 10-12 servings.
Yields
1 servings