White Chocolate Amaretto Cheesecake

Need: 10″ spring form, double foil wrap outside to proof against leaks

Oven temp: 350 degrees F., middle rack

Crust- place graham crackers & almonds in food processer, & pulse
until finely chopped. Pour into springform, then by hand mix in brown
sugar & melted butter until it all sticks together. Mold mixture to
bottom & half way up the sides of the pan. Press firmly into the seam
around the bottom so there’s no hidden spaces. Leave no holes. Bake
in pre-heated oven for 8-10 minutes. Allow to cool on rack. Place a
water bath into oven on middle rack now. When cool, grease the
exposed top half of the sides of the pan lightly.

Cake- At med speed in large mixing bowl (preferably stainless steel)
beat cream cheese until totally smooth. Continue mixing, & add eggs
one at a time, beating thoroughly between each. Mix in rest of cake
ingredients until well combined. Poor into cooled crust. Baking-
Bake for 60-70 minutes in already hot water bath. Cooking time can
vary greatly due to many factors here, so you know it’s ready when it
passes the clean toothpick test*. The cake should be almost set.
Allow to cook for an hour in an open oven with the heat off. Remove
from oven very carefully, place on wire rack, cover pan with two
layers of paper towels, & then a plate. Allow to cool 3-4 hours, then
cover with plastic wrap & refrigerate for at least 24 hours. *Test
about 1 1/2″ from edge of cake. Depanning & garnishing- When fully
cool, gently release the pan’s hasp. Warming the sides of the pan
*slightly* with a hair dryer can help depanning. The idea is to
soften the thin layer of butter between the pan & the cake without
softening the cake or the crust. Toss almond slices with a bit of
confectioner’s sugar, & sprinkle over cake. Garnish center of cake
with a few curls of dark or bittersweet chocolate. Cut cake with a
hot knife.

Tips for cheesecakes in general: If you can, allow to cool in the open
oven. The slower it cools, the better. Use an oven thermometer if you
have it.

Crust: