Amaretto Cheesecake

• 2 cups sliced almonds, toasted
• 1 cup sugar, divided
• 1/4 cup butter or margarine, melted
• 3 1/2 (8-ounce) packages cream cheese, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 egg yolks
• 2 tablespoons all-purpose flour
• 1/3 cup whipping cream
• 1/3 cup amaretto
• Garnishes: whipped cream, chopped toasted almonds

1. Process almonds in a food processor until ground; add 1/4 cup sugar and butter, and process until blended. Press into bottom and 1 1/2 inches up sides of an aluminum foil-lined 9-inch springform pan.
2. Bake at 400u0b0 for 10 minutes. Cool on a wire rack.
3. Beat cream cheese, remaining 3/4 cup sugar, and vanilla at medium speed with an electric mixer until smooth. Add eggs and yolks, 1 at a time, beating well after each addition. Add flour; beat until smooth. Add whipping cream and amaretto; beat until blended. Spoon into crust.
4. Bake at 400u0b0 for 10 minutes. Reduce temperature to 350u0b0, and bake 30 minutes or until center is firm. Turn off oven. Let cheesecake stand in oven, with oven door closed, 30 minutes. Remove from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
5. Invert cheesecake onto serving dish. Garnish, if desired.

almonds, sugar, butter, cream cheese, vanilla, eggs, egg yolks, flour, whipping cream, amaretto, whipped cream

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