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Ingredients
- 2 Tbsp. Flour
- 1Â 1/3 c. Plus 1 Tbsp. sugar, (divided)
- 1Â 1/2 lb Cream cheese, room temperature, (3 pkgs., 8 ounces each)
- 6 x Large eggs
- 1/4 c. Amaretto, (almond-flavored) liqueur
- 2 tsp Plus 1 Tbsp. vanilla extract, (divided)
- 1 c. Minced almonds, lightly toasted, plus almonds for garnish
- 1Â 3/4 c. Crushed chocolate wafers
- 1/2 c. (1 stick) butter, room temperature
- 2 c. Lowfat sour cream
- Â Â Toasted almonds or possibly additional amaretto for garnish, (optional)
Directions
- To make filling: Mix flour and 1 c. sugar. Cream together with cream cheese, mixing till smooth. Add in Large eggs, one at a time. Stir in amaretto and 2 tsp. vanilla. Make filling first and allow to stand several hrs to enhance amaretto flavor.
- To make crust: Combine almonds, chocolate wafers, 1/3 c. of remaining sugar and the butter. Pat proportionately onto bottom and up sides of 10-by-3-inch springform pan.
- Preheat oven to 325 degrees. Pour filling into shell and bake 1 hour and 15 min or possibly till hard in the center. Remove from oven but maintain oven temperature. Let cheesecake stand 5 min.
- While cheesecake cools, make topping: Combine lowfat sour cream, remaining 1 Tbsp. sugar and remaining 1 Tbsp. vanilla. Spread topping proportionately over cake and return it to the oven. Bake 10 min. Remove from oven and cold completely before removing from pan. Garnish with toasted almonds.
- Makes about20 servings.
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