March 14, 2010


1 1/2 cup vanilla wafer crumbs
1/2 cup blanched whole almonds, roasted and finely chopped
1/4 cup melted butter
1 tablespoon Amaretto
24 oz cream cheese
1 cup sugar
4 eggs
1/3 cup whipping cream
1/3 cup blanched whole almonds, toasted and ground
1/4 cup Irish cream liqueur
1-1/2 cup sour cream
1 tablespoon sugar
1/2 teaspoon vanilla extract

Combine first four ingredients. Firmly press mixture evenly on bottom of lightly greased 10-inch springform pan.

Bake at 350°F for 10 minutes, then cool.

Beat softened cream cheese at high speed with an electric mixer until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients.

Pour into prepared pan. Bake at 350°F for 50 minutes. Turn oven off and leave cheesecake in oven for 30 minutes with door slightly ajar. Combine sour cream, 1 tablespoon sugar and 1/2 teaspoon vanilla extract. Mix well and spoon over cake.

Sprinkle 1/4 cup almonds around the edge. Bake at 500°F for 5 minutes. Cool; chill.

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