AMARETTO CHEESECAKE
Adapted from: Cheesecakes: Thirty-One Fantastic Recipes by Lou Seibert Pappas

Almond liqueur and nuts too enhance this creamy cheesecake.

1/2 cup whole almonds
2 pkg (8 oz each) regular or Neufchatel cream cheese, softened
3/4 cup sugar
3/4 cup sour cream
3 eggs, beaten
2 tablespoons Amaretto
1 teaspoon vanilla extract

Preheat oven to 325 degrees F. Grease a 9-inch springform pan.

TOASTED ALMONDS:
Spread almonds in a baking pan and bake in preheated oven for 8 minutes or until lightly toasted. Let cool and finely chop; set aside.

CHEESCAKE:
Place the cream cheese and sugar in a food processor or mixer; process or beat until smooth.

Mix in sour cream, eggs, Amaretto, and vanilla.

ASSEMBLE AND BAKE:
Reserve 2 tablespoons of the toasted chopped almonds for top. Stir remaining chopped almonds into cream cheese mixture; pour into prepared pan. Sprinkle reserved almonds over the top.

Bake in the middle of a preheated 325 degree oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1hour longer. Chill.

SERVE:
Remove pan sides and cut into wedges.

Makes 10 servings