Amaretto Cheesecake (from Lori Etchison)

Crust: 1 stick butter or margarine

2 cups graham cracker crumbs

¼ cup sugar

Preheat oven to 350 degrees. Melt butter and combine with crumbs and sugar in food processor until well blended. Press mixture over sides and bottom of an ungreased 9 or 10 inch springform pan.

Filling: 2 lbs. (four 8 oz. pkgs.) cream cheese, softened

1 ½ cups sugar

1 tbsp. Amaretto liqueur

1 tsp. vanilla extract

1 tsp. almond extract

pinch of salt

4 large eggs, brought to room temperature

Combine cream cheese and sugar in a mixer and beat 2 minutes or until soft. Add liqueur, vanilla and almond extracts, and salt, blending thoroughly. Add eggs, one at a time, keeping the mixer on the lowest speed to prevent too much air from destroying the proper consistency of the batter. Mix just until each egg has been incorporated into the batter. Pour filling into crust and bake in a 350 degree oven for 40-45 minutes. Remove from oven and let sit on countertop for 10 minutes while you prepare topping (this is an essential step).

Topping : 2 cups sour cream

¼ cup sugar

1 tsp. almond extract

½ cup sliced almonds, toasted (optional)

Combine sour cream, sugar, and almond extract with a rubber spatula in a plastic bowl. After 10 minutes, spread evenly over top of baked filling; sprinkle with almonds, and return to oven for 10 more minutes. Remove from oven and place in refrigerator immediately to cool—this prevents cracks from forming in the cheesecake. Cheesecake is best made the day before and left in the refrigerator overnight.