Ingredients
| 3 pkg. (8 oz. each) | cream cheese | | 1 cup | sugar | | 4 | lg. eggs | | 1/3 cup | amaretto | | 1-1/2 cup | graham cracker crumbs | | 1 tsp. | cinnamon | | 1/4 cup | sugar | | 6 tbsp. | butter, melted | | 8 oz. | sour cream | | 1 tbsp. | sugar | | 1 tsp. | sugar | | 1 tbsp. | amaretto |
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Instructions
Mix graham cracker crumbs, cinnamon, sugar and butter. Pat mixture in bottom of a 9-inch springform pan.
Beat cream cheese until light and fluffy. Gradually beat in 1 cup sugar. Add eggs one at a time, beating well after each addition. Pour into pan and bake in a pre-heated 375°F oven for 45-50 minutes.
Mix the sour cream, sugar and amaretto. Spoon the mixture over the cheesecake when done and return to oven for 5 minutes at 500°F. Let ripen 48 hours in the refrigerator.
Author's Comments
Serving Idea:
Top with sliced, toasted almonds and chocolate curls.
This recipe needs to ripen 48 hours in the refrigerator to achieve the best flavor.
Recipe By Carolyn Uccellini.
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