Amaretto Babycake Cheesecakes

• 13 cup margarine
• 1 cup almond cookie, crumbs
• 8 ounces cream cheese, softened
• 1 large egg, beaten
• 14 cup sour cream
• 1 teaspoon almond extract
• 1 cup melted white chocolate
• 12 cup amaretto liqueur

1. Thinly spread bottom and sides of can with margarine.evenly coat bottom and sides of can with crumbs, then press into place.
2. Batter:.
3. beat cream cheese til smooth -- add sour cream and egg, mixing thoroughly, quickly blend in melted chocolate and remaining ingredients.
4. The batter may begin to stiffen as the chocolate cools --
5. Pour equal amounts into pans and bake at 325* for 25-30 minutes.
6. Gently tap pans with flat of fingernail.
7. cakes are ready when edges are semi-set and center still jiggles.
8. DO NOT OVERBAKE!
9. remove cakes from oven and let set 1 hour.
10. until they reach room temperature.
11. Run a smooth knife around sides of can, invert them onto saucers.then invert them onto serving plates.crumb side down.
12. cover and refrigerate 1 hour.
13. Add desired topping before serving.
14. Refrigerate pans while preparing batter.

margarine, almond cookie, cream cheese, egg, sour cream, almond, white chocolate, liqueur

Taken from www.food.com/recipe/amaretto-babycake-cheesecakes-124308 (may not work)