Luscious Almond Cheesecake

The soldiers at the foot of the cross threw dice for my Savior’s garments. And I have never heard the rattling of dice but I have conjured up the dreadful scene of Christ on his cross, and gamblers at the foot of it, with their dice bespattered with his blood. I do not hesitate to say that of all sins, there is none that more surely damns men, and worse than that, makes them the devil’s helpers to damn others, than gambling.

C.H. Spurgeon

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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