Amaretto Cheesecake

• 3/4 cup Amaretto crumbs(about 20 cookies) crushed
• 1 lb ricotta cheese(no fat free)
• 2-8oz packages cream cheese,softened
• 1-1/2 cup sugar
• 4 eggs
• 1/4 cup cornstarch
• 2 Tablespoon Amaretto liqueur
• 2 teaspoon vanilla
• 1/2 cup melted butter
• 1 pt sour cream

1. 1. Spread bottom and sides of 9" or 10" spring form pan with butter.Dust sides and bottom with Amaretto crumbs. Refridge 15 min to 1 hr.
2. 2. Preheat oven 325
3. 3. Beat ricotta and cream cheese on high speed until blended and creamy. At high speed gradually blend in sugar,then eggs. Reduce speed to low. Add cornstarch,vanilla, Amaretto liqueur. Beat til blended.
4. 4. Add melted butter and sour cream. Blend at low speed.
5. Pour into prepared pan.
6. 5. Wrap bottom 1/3 of pan in foil and place pan in baking dish. Fill pan with about 1 in lukewarm water. Place pan in preheated oven and bake til firm around edges, about 1hr 15 min. Turn off oven and let cake sit in oven with door closed for 2 hrs.
7. 6. Remove from oven and cool completely on wire rack. Chill. Remove sides of pan to serve. Sprinkle top with Amaretto crumbs or top with fresh strawberries. (Glaze berries with melted red current jelly)
8. ,

ricotta cheeseno fat free, cream cheese, sugar, eggs, cornstarch, liqueur, vanilla, butter, sour cream

Taken from www.epicurious.com/recipes/member/views/amaretto-cheesecake-50128847 (may not work)