Chocolate amaretto cheesecake #1

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 Eggs
⅓ cup Whipping cream
¼ cup Amaretto
1 teaspoon Vanilla
2 cups Sour cream
1 tablespoon Sugar
1 teaspoon Vanilla
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, .

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