Preparation:

Combine graham cracker crumbs, 2 Tbsp sugar, cinnamon and butter; mix well. Firmly press mixture into bottom and 1/2 inch up the sides of a 9-inch springform pan.

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 1/2 cup amaretto; pour into prepared pan. Bake at 375° F for 45 to 50 minutes or until set Combine sour cream, 1 Tbsp plus 1 tsp sugar, and 1 Tbsp amaretto; stir well, and spoon over the cheesecake.

Bake at 500° F for 5 minutes. Let cool to room temperature; refrigerate 24 to 48 hours. (Cheesecake is best when thoroughly chilled and flavors have time to ripen.) Garnish with almonds and the grated chocolate.

Servings: 12
Source:
Submitted by: Recipe Group Member
Date:

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