Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ pounds | Lightly salted butter |
2 cups | Ground vanilla wafers |
¼ cup | Sugar with 1 tsp. almond |
\N \N | Extract |
\N \N | Filling: |
2 pounds | Cream cheese |
1½ cup | Sugar |
1 tablespoon | Amaretto liqueuer |
1 teaspoon | Vanilla |
1 teaspoon | Almond extract |
1 pinch | Salt |
4 \N | Eggs |
\N \N | Topping: |
2 cups | Sour cream |
¼ cup | Sugar |
1 teaspoon | Almond extract |
½ cup | Blanched sliced almonds, |
\N \N | (toasted) |
Crust: Melt butter & blend into crushed wafers & sugar. Pat into bottom & ⅔ up sides of 10" springform pan.
Filling: Beat cream cheese & sugar at med speed for two minutes. Add liqueuer, extracts & salt, blend well. Add eggs one at a time, blending at low speed only until each is incorporated. Pour filling into crust & bake at 350F 40-45 minutes. When done, remove from oven, let stand 10 minutes.
Topping: Blend sour cream, sugar & extracts & pour over cake. Sprinkle almonds on top, & bake at 350F for 10 minutes. Put immediately into refrigerator to prevent cracking. Chill at least 3 hours.
Crust: