1 1/2 c Chocolate wafer crumbs
1/3 c Heavy cream
1 c Blanched almonds, lightly
Toasted and chopped
1/2 c Amaretto
2 ts Vanilla
1/3 c Sugar
4 Eggs
6 tb Butter, softened
2 c Sour cream
24 oz Cream cheese, softened
1 tb Sugar
1 c 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