1 1/2 c Chocolate wafer crumbs 6 T Butter, softened
1/3 c Heavy cream 2 c Sour cream
1 c Blanched almonds, lightly 24 oz Cream cheese, softened
1/2 c Amaretto 1 T Sugar
1 x Toasted and chopped 1 c Sugar
2 t Vanilla 1 c Blanched almonds, lightly
1/3 c Sugar 1 x – toasted and chopped
4 ea Eggs
~GARNISH-+————–
—————– Preheat oven to 375. Combine crumbs, almonds, sugar
and butter. Pat mixtur on bottom and sides of a 10 inch springform
pan. cream together the cream cheese, sugar, heavy cream, liqueur,
and 1 t vanilla. Beat in eggs, 1 at a beating well after each
addition. Beat mixture until light. Pour into cru lined pan. Bake in
middle of oven for 1 1/2 hours or until top of cake cra and knife
inserted in middle comes out clean. Let stand on rack 5 minutes.
Combine sour cream, 1 t vanilla, and sugar. Mix well and spread
evenly ove cake. Bake for 5 more minutes. Place on rack and let cool
completely. cove lightly with wax paper and let chill overnight. When
ready to serve, remov sides from pan and garnish with toasted almonds
around outer edge and on to of cake. Hope this fills the bill.
Yields
12 servings