-JUDI M. PHELPS
1 1/2 c Chocolate wafer crumbs
1 c Almonds; finely chopped and
-lightly toasted
3/4 c Butter; softened
1/3 c Sugar
———-FILLING———–
3 8 oz. packages cream cheese
-softened
1 c Sugar
4 Eggs
1/3 c Heavy cream
1/4 c Plus 1 teaspoon Amaretto
———-TOPPING———–
2 c Sour cream
2 tb Sugar
1 ts Amaretto
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.
Yields
10 Servings