Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 1/2 cups graham cracker crumbs
• 2 Tbsp. sugar
• 1 tsp. ground cinnamon
• 1/4 cup plus 2 Tbsp. butter or margarine, melted
• 3 (8 oz.) pkg. cream cheese, softened
• 1 cup sugar
• 4 eggs
• 1/3 cup amaretto
• 1 (8 oz.) container sour cream
• 1 Tbsp. plus 1 tsp. sugar
• 1 Tbsp. amaretto
• 1/4 cup toasted sliced almonds
• 1 (1.2 oz.) chocolate candy bar, grated

Directions

1. Combine graham cracker crumbs, 2 Tbsp. sugar, cinnamon and butter; mix well. Firmly press mixture into bottom and /2 inch up sides of a springform pan.

2. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 1/3 cup amaretto; pour into prepared pan. Bale at 375 degrees for 45 to 50 minutes or until set.

3. Combine sour cream, 1 Tbsp. plus 1 tsp. sugar, and 1 Tbsp. amaretto; stir well, and spoon over the cheesecake.

4. Bake at 500 degrees for 5 minutes. Let cool to room temperature; refrigerate 24 to 48 hours.

5. (Cheesecake is best when thoroughly chilled and flavors have time to ripen.) Garnish with almonds and grated chocolate.

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