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| Crust: | |||
| 1 | cup | graham cracker crumbs | |
| 1/2 | cup | almonds | unblanched, chopped, toasted |
| 2 | tablespoons | sugar | |
| 1/4 | cup | butter | melted |
| Filling: | |||
| 4 | packages | cream cheese | (250g), softened |
| 1 | cup | sugar | |
| 3 | tablespoons | flour, all-purpose | |
| 4 | large | eggs | |
| 1 | cup | sour cream | |
| 1/4 | cup | amaretto liquer | |
| Glaze: | |||
| 1/2 | cup | apricot preserves (jam) | |
| 1 | tablespoon | amaretto liquer | |
CRUST: Combine ingredients; press onto bottom of a 9-inch springform pan. Set aside.
FILLING: Combine cream cheese, sugar, and flour, mixing until well blended. Add eggs, one at a time, mixing just until combined. Blend in sour cream and liqueur; pour over crust. Bake in 450F oven 10 minutes. Reduce oven temperature to 250F; continue baking for 1 hour.
Run knife around rim of pan ; cool on wire rack. Chill.
GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth. Strain mixture and pour over cheesecake before removing sides of pan. Garnish if desired.
Makes 10-12 servings.
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