Amaretto Irish Cream Cheesecake

1 1/2 cup vanilla wafer crumbs
1/2 cup blanched whole almonds, roasted and finely chopped
1/4 cup melted butter
1 tbsp Amaretto
24 oz cream cheese
1 cup sugar
4 eggs
1/3 cup whipping cream
1/3 cup blanched whole almonds, toasted and ground
1/4 cup Irish cream liqueur
1 to 1/2 cup sour cream
1 tbsp sugar
1/2 tsp vanilla extract

Combine first four ingredients. Firmly press mixture evenly on bottom of lightly greased 10-inch springform pan.

Bake at 350 degrees for 10 minutes, then cool.

Beat softened cream cheese at high speed with an electric mixer until light and fluffy.

Gradually add one cups sugar, beating well.

Add eggs, one at a time, beating after each addition.

Stir in whipping cream and next 3 ingredients. Pour into pan.

Bake at 350 degrees for 50 minutes. Turn oven off and leave cheesecake in oven for 30 minutes.

Combine sour cream and next 2 ingredients. Stir and spoon over cake. Sprinkle 1/4 cup almonds around the edge.

Bake at 500 degrees for 5 minutes. Cool; chill.

Makes 12 servings