CHOCOLATE ALMOND CHEESECAKE
1-1/2 cups chocolate wafer crumbs
1 cup slivered almonds, toasted and chopped
1/3 cup sugar
1/3 cup butter or margarine, softened
3 (8 oz) pkg cream cheese, softened
1 cup sugar
1/4 cup amaretto or other almond flavored liqueur
1 tsp almond extract
1 tsp vanilla extract
4 large eggs
1 (16 oz) carton sour cream
1 tbs sugar
1 tsp vanilla extract
1/2 cup slivered almonds, toasted
- Combine first 4 ingredients; firmly press onto bottom and 1 inch up sides of a 9-inch spring form pan.
- Set aside.
- Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well.
- Add liqueur, almond extract, and 1 tsp vanilla; beat well.
- Add eggs, one at a time, beating after each addition. Pour into prepared crust.
- Bake at 375 degrees F. for 50 minutes; remove from oven, and let stand 5 minutes (center will be soft).
- Combine sour cream, 1 tbs sugar, and 1 tsp vanilla; spread evenly on cheesecake.
- Bake at 500 degrees F. for 5 minutes.
- Remove to a wire rack; let cool completely.
- Cover and chill 8 hours.
- Before serving, remove sides of pan, and press 1/2 cup slivered almonds around top edge of cheesecake.
- 10 to 12 servings.