—Crust—
1 1/2 c Chocolate cookie crumbs
1 c Chopped almonds
1/3 c Sugar
6 tb Butter; softened
—Filling—
1 1/2 lb Cream cheese; softened
1 c Sugar
4 Eggs
1/3 c Heavy cream
1/4 c Amaretto de Saronno? liqueur
1 ts Vanilla extract
—Topping—
2 c Sour cream
1 tb Sugar
1 ts Vanilla extract
Lightly toasted blanched
-sliced almonds, for garnish
In a bowl, combine chocolate crumbs, 1 cup chopped almonds, 1/3 cup sugar
and the softened butter. Pat the mixture onto the bottom and sides of a
buttered 9 1/2-inch springform pan.
Cream together the softened cream cheese and 1 cup sugar. Beat in eggs one
at a time, beating well after each addition. Add heavy cream, Amaretto and
1 teaspoon vanilla. Beat until light. Pour batter into chocolate shell and
bake at 375? F for 35 to 40 minutes. Transfer to a rack and let stand for 5
minutes.
Meanwhile, combine sour cream, 1 tablespoon sugar and 1 teaspoon vanilla
extract. Spread on cheesecake and return to oven to bake for another 5
minutes. Cool on rack completely and chill overnight. Remove the sides of
the pan and transfer the cake to a stand or platter. Press toasted almond
slices around the top edge.
From a recipe folder provided by Sandalwood’s Restaurant.
Yields
10 Servings