This creamy wonder has
a dark chocolate cookie crust and is filled with delicate almond-flavored
cream cheese and has a sour cream topping. A rich treat for Sunday
dinner, or for a special birthday or romantic dinner.
Amaretto
Cheesecake
1 1/2 cups chocolate wafer
crumbs
1 2/3 cups granulated sugar, divided use
1 cup finely chopped almonds
6 tablespoons butter, softened
3 (8-ounce) packages cream cheese, softened
1/3 cup heavy cream
1/2 cup amaretto liqueur
2 teaspoons vanilla extract, divided use
4 large eggs
2 cups sour cream
1/2 cup slivered almonds, toasted
Preheat oven to 350°F
(175°C).
Combine chocolate wafer
crumbs, 1/3 cup sugar, almonds and softened butter in a small
bowl. Pat the mixture into a 9-inch springform pan; set aside.
Cream softened cream cheese,
1/3 cup sugar, cream, amaretto liqueur, and 1 teaspoon vanilla
in a mixing bowl. Beat in eggs, one at a time, beating well after
each addition.
Pour over the crust and
bake for 1 hour (check at 50 minutes), or until the center is
still slightly moist and jiggly. Remove from oven and let stand
on a rack. Do not remove spring form yet.
Meanwhile, combine sour
cream, 1 teaspoon vanilla, and 1 cup sugar. Mix well and spread
evenly over the cheesecake. Bake for 5 more minutes.
Remove from oven; place
on a rack and cool. Refrigerate for at least 1 hour. When ready
to serve, remove the sides from the pan and garnish with toasted
slivered almonds.
