Yield: 10 Servings
|-JUDI M. PHELPS|
|1½ cup||Chocolate wafer crumbs|
|1 cup||Almonds; finely chopped and lightly toasted|
|¾ cup||Butter; softened|
|⅓ cup||Sugar --------FILLING-----------|
|3||8 oz. packages cream cheese softened|
|⅓ cup||Heavy cream|
|¼ cup||Plus 1 teaspoon Amaretto --------TOPPING-----------|
|2 cups||Sour cream|
|Lightly toasted slivered almonds (for garnish)|
CRUST: Combine crumbs, almonds, butter and sugar in a bowl. Press into bottom and sides of a 9-inch springform pan.
FILLING: Cream cheese and sugar together in a large mixer bowl. Add eggs, one at a time, beating well after each addition. Add cream and Amaretto. Beat until light. Pour into crust. Bake at 375 degrees F.
for 40 minutes. Let stand for 5 minutes on wire rack. Filling will not be set.
TOPPING: Combine sour cream, sugar and Amaretto. Spread evenly on cake. Bake 5 to 10 minutes; top will still be jiggly in center. Cool completely on rack. Cover lightly and chill overnight. Remove from springform pan. Place almond slivers around outside edge of top of cake. Serves 10 servings. Source: Cooking for Applause.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...