INGREDIENTS

INSTRUCTIONS

In a small bowl, combine all ingredients for the crust. Press evenly
into the bottom of a    9-inch springform pan.  Using an electric
mixer, combine tofu and cream cheese until smooth.  Add EQUAL or sugar
and mix thoroughly. Add egg whites and whole eggs  to ingredients and
continue to mix until well blended. Add Amaretto  and vanilla. Pour
over crust in springform pan or divide batter into  two prepared pie
crusts. Bake at 300 F for 1 hour in the springform  pan or 40 minutes
for the two prepared crusts.  Heat two tablespoons of sugar in a
non-stick pan until sugar turns a  golden brown. Toss almonds in sugar
to coat. Remove almonds and allow  to cool on wax paper. Break apart
when cooled and arrange almonds  around edge of cake. Refrigerate.
Serves 16.  *1/2 cup chocolate cookie crumbs can also be sprinkled
around the  outside of the cheesecake for a different taste
combination.  First Place, Desserts Category - Cooking with Ohio's Soy
Foods Ohio  State Fair Recipe Contest Developed by Jacqueline
DeMatteis-O'Brien  Reprinted with permission from the Indiana Soybean
Development  Council. Meal-Master format by Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 165
Calories From Fat: 49
Total Fat: 5.7g
Cholesterol: 46.5mg
Sodium: 60.8mg
Potassium: 112.3mg
Carbohydrates: 22.8g
Fiber: <1g
Sugar: 21.3g
Protein: 6g