Yield: 16 Servings
|1½ cup||Finely crumbled chocolate wafer cookies|
|1 cup||Chopped almonds; lightly toasted|
|6 tablespoons||Butter; softened|
|3 packs||(8-oz) cream cheese; softened|
|⅓ cup||Whipping cream|
|2 cups||Sour cream|
|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.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .