Almond Sour Cream Cheesecake Serving Size - 8 Prepared By - Chrissie & Steffi Recipe Rating
			Crust: 1 package graham crackers, ground (2 cups) 1/2 cup blanched almonds 1/3-cup sugar 8 tablespoons (stick) unsalted butter, room temperature Filling: 1 1/2 pounds cream cheese 1/2 tsp vanilla extract 1 tsp almond extract 2 tablespoons amaretto liqueur 3 eggs Topping: 8 ounces sour cream 1-tablespoon sugar 2 tablespoons amaretto liqueur 1/2 cup slivered blanched almonds, toasted
			Prepare the crust: Combine the cracker crumbs, almonds, and sugar in a food processor. Add the butter, and process thoroughly. Press the mixture into a 8 ½-inch spring form pan, covering the bottom and reaching nearly half way up the sides. Prepare the filling: Combine the cream cheese, sugar, lemon juice, vanilla, almond extract, and amaretto in the bowl of a food processor, and cream thoroughly. Add the eggs and process until well blended.Pour the mixture into the prepared pan, and bake until the cheesecake has just begun to crack, 45-50 minutes. Remove it from the oven and allow to cool for several minutes. Reduce the oven heat to 350. Prepare the topping: Stir the sour cream, sugar, and amaretto together in a bowl, and spoon the mixture over the cheesecake. Return the cheesecake to the oven and bake another 20 minutes. Sprinkle it with the tasted almonds and allow it to cool completely. Refrigerate 4 hours before serving.