| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 10 | Servings | |
INGREDIENTS
| —Crust— | ||
| 1 1/2 | c | Chocolate cookie crumbs |
| 1 | c | Chopped almonds |
| 1/3 | c | Sugar |
| 6 | tb | Butter; softened -Filling— |
| 1 1/2 | lb | Cream cheese; softened |
| 1 | c | Sugar |
| 4 | Eggs | |
| 1/3 | c | Heavy cream |
| 1/4 | c | Amaretto de Saronno® liqueur |
| 1 | ts | Vanilla extract -Topping— |
| 2 | c | Sour cream |
| 1 | tb | Sugar |
| 1 | ts | Vanilla extract |
| Lightly toasted blanched sliced almonds, for garnish |
INSTRUCTIONS
In a bowl, combine chocolate crumbs, 1 cup chopped almonds, 1/3 cup sugar and the softened butter. Pat the mixture onto the bottom and sides of a buttered 9 1/2-inch springform pan. Cream together the softened cream cheese and 1 cup sugar. Beat in eggs one at a time, beating well after each addition. Add heavy cream, Amaretto and 1 teaspoon vanilla. Beat until light. Pour batter into chocolate shell and bake at 375° F for 35 to 40 minutes. Transfer to a rack and let stand for 5 minutes. Meanwhile, combine sour cream, 1 tablespoon sugar and 1 teaspoon vanilla extract. Spread on cheesecake and return to oven to bake for another 5 minutes. Cool on rack completely and chill overnight. Remove the sides of the pan and transfer the cake to a stand or platter. Press toasted almond slices around the top edge. >From a recipe folder provided by Sandalwood's Restaurant. Recipe by: Sandalwood's Restaurants Secret Recipes Posted to MC-Recipe Digest V1 #869 by "Crane Walden <cranew@foothill.net>" <cranew@foothill.net> on Oct 26, 1997
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