Yield: 16 Servings
Measure | Ingredient |
---|---|
1½ cup | Finely crumbled chocolate wafer cookies |
1 cup | Chopped almonds; lightly toasted |
⅓ cup | Sugar |
6 tablespoons | Butter; softened |
3 packs | (8-oz) cream cheese; softened |
1 cup | Sugar |
4 \N | Eggs |
⅓ cup | Whipping cream |
¼ cup | Amaretto |
1 teaspoon | Vanilla |
2 cups | Sour cream |
1 tablespoon | Sugar |
1 teaspoon | Vanilla |
\N \N | Slivered or sliced almonds |
Combine the first 4 ingredients. Pat into the bottom and sides of a greased 9-½ inch springform pan. Cream together the cream cheese and 1 cup sugar.
Add the eggs, 1 at a time, beating well after each addition. Add the cream, Amaretto and 1 teaspoon vanilla and beat until light. Pour into the crust and place in the middle of a 375ø oven. Bake for 30 minutes. Cool on a rack for 5 minutes. (Cake will not be set). Mix sour cream, 1 Tablespoon sugar and 1 teaspoon vanilla. Spread evenly on cake and bake for 5 more minutes.
Let cool, then chill overnight, lightly covered. Remove the sides of the pan and decorate with almonds. Yield: 16 to 18 servings.
BEN HUSSMAN (MRS. WALTER, JR.)
REFRIGERATE OVERNIGHT
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .