Yield: 10 servings
|2 cups||Vanilla wafer crumbs|
|½ cup||Butter; melted|
|32 ounces||Cream cheese; softened|
|16 ounces||Sour cream|
NORMA WRENN NPXR56B
Combine first 3 ingredients; mix well. Press firmly into bottom of a 10-inch springform pan. Bake at 350 degrees for 5 minutes; set aside. Beat cream cheese until light and fluffy; add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in ¼ cup amaretto; pour batter into prepared pan.
Bake at 350 degrees for 30 to 40 minutes or until cheesecake is set.
Beat sour cream at medium speed of an electric mixer 2 minutes. Add remaining sugar and amaretto; beat 1 minute. Spread over cheesecake.
Bake at 350 degrees for 10 minutes. Let cool to room temperature on wire rack; chill 8 hours. To serve, remove sides of springform pan.
SOURCE: Emily Carlisle, McComb's International Cuisine Affair; McComb Interdenominational Care Association; McComb, Mississippi America's Best Recipes; A 1989 Hometown Collection; Oxmoor House