1 1/2 c vanilla wafer crumbs
: 1/2 c blanched whole almonds,
: roasted and finely chopped
: 1/4 c melted butter
: 1 tb Amaretto
: 24 oz cream cheese
: 1 c sugar
: 4 eggs
: 1/3 c whipping cream
: 1/3 c blanched whole almonds,
: toasted and ground
: 1/4 c Irish cream liqueur
1-1/2 c sour cream
: 1 tb sugar
: 1/2 ts vanilla extract
Combine first four ingredients. Firmly press mixture evenly on
bottom of lightly greased 10-inch springform pan. Bake at 350 degrees
for 10 minutes, then cool. Beat softened cream cheese at high speed
with an electric mixer until light and fluffy. Gradually add one
cups sugar, beating well. Add eggs, one at a time, beating after each
addition. Stir in whipping cream and next 3 ingredients. Pour into
pan. Bake at 350 degrees for 50 minutes. Turn oven off and leave
cheesecake in oven for 30 minutes. Combine sour cream and next 2
ingredients. Stir and spoon over cake. Sprinkle 1/4 cup almonds
around the edge. Bake at 500 degrees for 5 minutes. Cool; chill. Walt
MM
Makes 12 servings.
Date: Thu, 12 Sep 96 20:22:10
+0000
Yields
12 Servings