1 1/2 c Finely crumbled chocolate
-wafer cookies
1 c Chopped almonds; lightly
-toasted
1/3 c Sugar
6 tb Butter; softened
3 pk (8-oz) cream cheese;
-softened
1 c Sugar
4 Eggs
1/3 c Whipping cream
1/4 c Amaretto
1 ts Vanilla
2 c Sour cream
1 tb Sugar
1 ts Vanilla
Slivered or sliced almonds
Combine the first 4 ingredients. Pat into the bottom and sides of a greased
9-1/2 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 375? 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: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings