-----------------------------------CRUST----------------------------------- 1 c Graham Wafer Crumbs 1/2 c Almonds, chopped toasted 1 x -unblanched 2 T Sugar 1/4 c Butter, melted ----------------------------------FILLING---------------------------------- 4 pk Cream Cheese(250g), softened 1 c Sugar 3 T Flour 4 ea Eggs 1 c Sour Cream 1/4 c AMARETTO DI SARONNO liqueur -----------------------------------GLAZE----------------------------------- 1/2 c Apricot Jam 1 T AMARETTO DI SARONNO liqueur CRUST: Combine ingredients; press onto bottom of a 9-inch springform pan. Set aside. FILLING: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined.Blend in sour cream and liqueur; pour over crust. Bake in 450F oven 10 minutes. Reduce oven temperature to 250F; continue baking for 1 hour. Run knife around rim of pan ; cool on wire rack. Chill. GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before removing sides of pan. Garnish if desired. Makes 10-12 servings.
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