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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 1 Servings

INGREDIENTS

1 1/4 c Crushed vanilla wafers
3/4 c Finely chopped almonds
1/4 c Sugar
1/3 c Butter or margarine, melted
4 8 oz cream cheese
softened
1 1/4 c Sugar
4 Eggs
1 1/2 t Almond extract
1 t Vanilla extract
2 c 16 oz. sour cream
1/4 c Sugar
1 t Vanilla extract
1/8 c Toasted sliced almonds

INSTRUCTIONS

Here is a recipe for cheesecake from Taste of Home that I made for
Easter - it is excellent!  In a bowl, combine wafers, almonds and
sugar; add the butter and mix  well. Press into the bottom of an
ungreased 10-in. springform pan;  set aside. In a large mixing bowl,
beat cream cheese and sugar until  creamy. Add eggs, one at a time,
beating well after each addition.  Add extracts; beat until just
blended. Pour into crust. Bake at 350  for 55 minutes or until center
is almost set. Remove from the oven;  let stand for 5 minutes. Combine
sour cream, sugar and vanilla;  spread over filling. Return to the oven
for 5 minutes. Cool on a wire  rack; chill overnight. Just before
serving, sprinkle with almonds and  remove sides of pan. Store in the
refrigerator. Yield: 14-16  servings. Posted to EAT-L Digest 01 Apr 97
by Lori Symmonds  <lsymmond@SPARCY2.GENEVA.EDU> on Apr 1, 1997

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