| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 16 | Servings | |
INGREDIENTS
| 1 1/2 | c | Finely crumbled chocolate wafer cookies |
| 1 | c | Chopped almonds; lightly toasted |
| 1/3 | c | Sugar |
| 6 | tb | Butter; softened |
| 3 | pk | (8-oz) cream cheese; softened |
| 1 | c | Sugar |
| 4 | Eggs | |
| 1/3 | c | Whipping cream |
| 1/4 | c | Amaretto |
| 1 | ts | Vanilla |
| 2 | c | Sour cream |
| 1 | tb | Sugar |
| 1 | ts | Vanilla |
| Slivered or sliced almonds |
INSTRUCTIONS
Combine the first 4 ingredients. Pat into the bottom and sides of a greased 9-1/2 inch springform pan. Cream together the cream cheese and 1 cup sugar. Add the eggs, 1 at a time, beating well after each addition. Add the cream, Amaretto and 1 teaspoon vanilla and beat until light. Pour into the crust and place in the middle of a 375° oven. Bake for 30 minutes. Cool on a rack for 5 minutes. (Cake will not be set). Mix sour cream, 1 Tablespoon sugar and 1 teaspoon vanilla. Spread evenly on cake and bake for 5 more minutes. Let cool, then chill overnight, lightly covered. Remove the sides of the pan and decorate with almonds. Yield: 16 to 18 servings. BEN HUSSMAN (MRS. WALTER, JR.) REFRIGERATE OVERNIGHT From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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