Name: Orange Almond Cheesecake
Ingredients: Crust:; 1 1/2 c Graham cracker crumbs; 1 c Unblanched almonds; coarsely ground; 1/4 c Sugar; 6 tb Sugar; Filling:; ]4 eggs; 1 c Sugar; 1 1/2 lb Cream cheese; 2 tb Amaretto; 2 tb Cointreau or Grand Marnier; 10 tb Freshly squeezed orange juice; 1 ts Pure vanilla; Topping:; 1 ts Gelatin; 1/4 c Lukewarm water; 1 1/2 c Whipping cream; 1 tb Sugar; 1/4 ts Pure vanilla; 2 tb Cointreau or Grand Marnier

Most human beings evidently do not like to think. At the very least, most seem quite satisfied never to think in a concerted, critical, and careful way. [They] never think strategically, consistently, or critically. They go from thought to thought without reflection, analysis, or questioning their own decisions. They operate at the basic level of thinking, and they think about the things that interest them, but they are not seriously interested in the process and quality of thought.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cheesecakes	1	Servings

INGREDIENTS

		Crust:
1 1/2	c	Graham cracker crumbs
1	c	Unblanched almonds; coarsely ground
1/4	c	Sugar
6	tb	Sugar
		Filling:
		]4 eggs
1	c	Sugar
1 1/2	lb	Cream cheese
2	tb	Amaretto
2	tb	Cointreau or Grand Marnier
10	tb	Freshly squeezed orange juice
1	ts	Pure vanilla
		Topping:
1	ts	Gelatin
1/4	c	Lukewarm water
1 1/2	c	Whipping cream
1	tb	Sugar
1/4	ts	Pure vanilla
2	tb	Cointreau or Grand Marnier

INSTRUCTIONS

To make crust, combine ingredients and pat and spread over bottom and up
sides of a 9" springform pan. Chill for 30 minutes.
To make filling, preheat oven to 350 degrees.  Beat eggs and sugar until
fluffy.  Beat in cream cheese, then add Amaretto, Cointreau, orange juice
and vanilla. Beat until well blended. Pour into chilled crust and bake for
about 60 minutes or until filling is set. Allow to cool for about one hour
before adding topping.
To make topping, dissolve gelatin in water and allow to cool to room
temperature.  Whip cream with sugar until stiff.  Quickly whisk in vanilla,
Cointreau and dissolved gelatin with a rubber spatula.  Spread topping
evenly over cake. Chill 4 to 6 hours.

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