Amaretto Cheesecake
Crust:
1 cup Graham cracker crumbs
1/2 cup toasted almonds, chopped fine
2 tbsp. sugar
1/4 cup melted butter
Preheat oven to 450 F.
Mix ingredients and press into bottom of 9 inch pie pan. Set aside. Filling:
4 packages cream cheese
1 cup sugar
3 tbsp. flour
4 eggs
1 cup sour cream
1/4 cup Amaretto di Saronno
Combine cream cheese, sugar and flour, mixing well until blended. Add eggs,
one at a time, mixing until combined. Blend in sour cream and Amaretto.
Pour over crust. Bake for 10 minutes. Reduce heat to 250F and bake 1 hour.
Remove from oven, cool on wire rack. Chill.
Glaze:
1/2 cup apricot marmalade (recipe follows)
1 tbsp. Amaretto di Saronno
Combine marmalade and liqueur in saucepan. Heat until warm and smooth. Strain mixture and pour over cheesecake before serving. Garnish with toasted flaked almonds.