11/2 cups chocolate wafer cookie crumbs
1/2 cup finely chopped toasted
1/4 cup butter, melted
2 tablespoons sugar
1 tablespoon amaretto
Place rack in middle of oven. Preheat oven to 375°. Grease a 9-inch springform pan.
Mix all ingredients together in large bowl till well blended. Press into bottom of springform pan; bake till brown, about 7 minutes, but no longer than 9 minutes. Cool on a rack. Decrease oven temperature
3 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/3 cup whipping cream
1/3 cup finely chopped almonds
1/4 cup Bailey’s Irish Cream
1/4 cup amaretto
Using an electric mixer, slowly beat cream cheese and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition.
Add remaining ingredients for Filling, and beat till well blended. Pour Filling into Crust. Bake until just set, about 1 hour. Turn off oven, and let cheesecake cool inside oven with oven door open, approximately
30 minutes. Center of cheesecake should be completely set by this time. Remove cake from pan. Preheat oven again to 350°.
1 1/2 cups sour cream
1 tablespoon sugar
1/2 teaspoon vanilla
Blend ingredients in small bowl till smooth. Spread this mixture over
cake. Bake 10 minutes. Cover with plastic wrap; refrigerate overnight.