Ingredients
1/2
cup sugar
1/4
cup water
1
cup sliced almonds
1
teaspoon amaretto
2
cups graham cracker crumbs (about 32 squares)
1/4
cup finely chopped almonds
1/3
cup butter or margarine, melted
2
packages (8 oz each) cream cheese, softened
1
cup sugar
3
eggs
1
cup sour cream
1/2
cup whipping cream
1/4
cup amaretto
1/2
teaspoon almond extract
Preparation
In small saucepan, heat 1/2 cup sugar and the water to boiling; boil 2 minutes. Remove from heat. Stir in sliced almonds and 1 teaspoon amaretto. With slotted spoon, remove almonds and place on waxed paper; separate with fork. Cool.
Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan.
In large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until smooth and creamy. At low speed, beat in 1 egg at a time until well blended. Add all remaining filling ingredients; blend well. Pour into crust-lined pan.
Bake 45 to 60 minutes; arrange sliced almonds in 2-inch-wide circle around outer edge of cheesecake. Bake 15 minutes longer or until center is set. Cool 15 minutes. Run knife around edge of pan; carefully remove side of pan. Cool completely. Refrigerate several hours or overnight before serving. Store in refrigerator.
