1 1/2 c Chocolate wafer crumbs
1 c Blanched almonds, lightly
Toasted and chopped
1/3 c Sugar
6 tb Butter, softened
24 oz Cream cheese, softened
1 c Sugar
– toasted and chopped
1/3 c Heavy cream
1/2 c Amaretto
2 ts Vanilla
4 Eggs
2 c Sour cream
1 tb Sugar
1 c Blanched almonds, lightly
~GARNISH-+-
~- Preheat oven to 375. Combine crumbs, almonds, sugar and butter.
Pat mixtur on bottom and sides of a 10 inch springform pan. cream
together the cream cheese, sugar, heavy cream, liqueur, and 1 t
vanilla. Beat in eggs, 1 at a beating well after each addition. Beat
mixture until light. Pour into cru lined pan. Bake in middle of
oven for 1 1/2 hours or until top of cake cra and knife inserted in
middle comes out clean. Let stand on rack 5 minutes.
Combine sour cream, 1 t vanilla, and sugar. Mix well and spread
evenly ove cake. Bake for 5 more minutes. Place on rack and let cool
completely. cove lightly with wax paper and let chill overnight.
When ready to serve, remov sides from pan and garnish with toasted
almonds around outer edge and on to of cake. Hope this fills the bill.
Yields
12 servings