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
