Amaretto Cheesecake

• 1 1/4 cup almond shortbread cookie crumbs (1 pkg.)
• 2 Tbsp. butter, melted
• 1 tsp. Almond Extract
• 5 pkgs. (8 oz. Each) cream cheese, softened
• 1 1/2 cup sugar
• 3 Tbsp. self rising flour
• 2 tsp. Lemon juice
• 1 tsp. Pure vanilla extract
• Dash of salt
• 5 eggs
• 2 egg yolks
• 1/4 cup heavy cream
• 1/2 cup amaretto liqueur
• 1 medium size container of non-dairy whipped topping

1. Butter bottom and sides of a 10-inch springform pan.
2. Combine crumbs, almond extract and butter.
3. Press onto bottom of pan; refrigerate.
4. Preheat oven to 425u0b0.
5. In a large mixer bowl, beat cream cheese until smooth.
6. Add sugar, flour, lemon juice, vanilla and salt.
7. Beat in the eggs and egg yolks one at a time, until light and fluffy.
8. Beat in heavy cream, then amaretto.
9. Pour into prepared pan.
10. Let stand 10 minutes at room temperature.
11. Put in oven and bake 10 minutes; reduce the temperature to 250u0b0, BUT DO NOT OPEN OVEN DOOR.
12. Bake 1 hour and 5 minutes more.
13. Remove from oven.
14. Immediately run a spatula around edge of cake to loosen from pan (helps prevent cracking).
15. Cool on wire rack for 1 hour, then cover and refrigerate at least 4 hours.
16. Remove cheesecake from pan to serving container.
17. Top cheesecake with non-dairy whipped topping.

almond shortbread cookie crumbs, butter, almond extract, pkgs, sugar, flour, lemon juice, vanilla, salt, eggs, egg yolks, heavy cream, liqueur

Taken from www.cookbooks.com/Recipe-Details.aspx?id=89448 (may not work)