Cake recipes

Crust

1 1/2 cups vanilla wafer crumbs

1/2 cup blanched whole almonds, toasted and finely chopped

1/4 cup butter or margarine, melted

1 tablespoon amaretto

Filling

24 ounces cream cheese, softened

1 cup granulated sugar

4 eggs

1/3 cup whipping cream

1/3 cup blanched whole almonds, toasted and ground

1/4 cup Irish Cream liqueur

1/4 cup amaretto

Topping

1 1/2 cups sour cream

1 tablespoon granulated sugar

1/2 teaspoon vanilla extract

1/4 cup sliced almonds

Combine first 4 ingredients; firmly press mixture evenly on bottom of a lightly greased 10−inch

springform pan. Bake at 350 degrees F for 10 minutes. Set aside to cool.

Beat softened cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup

sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and

next 3 ingredients. Pour into pan. Bake at 350 degrees F for 50 minutes; turn oven off, and leave in

oven for 30 minutes.

Combine sour cream, the 1 tablespoon sugar and vanilla extract; stir, and spoon over cake. Sprinkle

the 1/4 cup almonds around edge. Bake at 500 degrees F for 5 minutes. Cool; chill.