Serves: 5
Total Calories: 1,170
Yield: 16 slices

Crust:
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon cinnamon
1 stick plus 2 tablespoons butter, melted
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Filling:
3 (8-ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1/3 cup amaretto
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Topping:
1 cup sour cream
1 tablespoon amaretto
2 tablespoons sugar
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Garnish:
1/2 cup roasted almonds, optional
1 tablespoon grated chocolate, optional

Mix all the ingredients together for the crust and press into bottom of 8- or 9-inch springform pan and up the sides 1/2 inch.

For the filling, beat the cream cheese until it is fluffy. Gradually add sugar. Add eggs one at a time, beating well after each. Stir in 1/3 cup amaretto and pour into pan. Bake at 375° for 45-50 minutes. Remove from oven and turn oven to 500°.

For the topping, mix ingredients and pour over the cheesecake and put in the oven for 5 minutes at 500°. Let the cake cool to room temperature and then refrigerate for 24-48 hours to ripen. Decorate with roasted almonds and grated chocolate. Make a day or two ahead.

Nutritional Facts:

Serves: 5
Total Calories: 1,170
Calories from Fat: 775

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