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.
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.
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