Amaretto Cheesecake

• Graham Cracker Crust
• 1 cup crushed graham cracker crumbs (or crushed amaretti macaroons)
• 1/2 cup toasted almond, finely chopped
• 1 tablespoon Amaretto
• 4 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• Cheesecake Filling
• 4 ounces almond paste, such as Odense (or marzipan)
• 1/2 cup granulated sugar
• 2 tablespoons white flour
• 1/3 cup Amaretto (such as DiSarono)
• 24 ounces cream cheese, at room temperature
• 3 eggs, at room temperature
• Topping
• 1 cup sour cream
• 3 tablespoons Amaretto
• 2 tablespoons granulated sugar

1. For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
2. For the cheesecake filling: Preheat the oven to 350 degrees F.
3. Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
4. For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
5. Refrigerate 6 hours or over night; serve chilled.

graham cracker crust, graham cracker crumbs, toasted almond, unsalted butter, sugar, filling, almond paste, granulated sugar, white flour, cream cheese, eggs, topping, sour cream, sugar

Taken from www.food.com/recipe/amaretto-cheesecake-465754 (may not work)