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CHEESECAKE AMARETTO


CRUST
1 CUP GRAHAM CRACKER CRUMBS
1/2 CUP CRUSHED ALMONDS
3 TABLESPOONS SUGAR
1/4 CUP BUTTER

FILLING
4 (8-OZ) PKGS. CREAM CHEESE
1/2 CUP SUGAR
4 EGGS
1/2 CUP SOUR CREAM
1 TEASPOON ALMOND EXTRACT
1/4 CUP AMARETTO LIQUEUR

HEAT OVEN TO 325.

CRUST
MIX TOGETHER ALL DRY INGREDIENTS AND THEN ADD MELTED BUTTER.
PRESS INTO BOTTOM OF SPRINGFORM PAN.

FILLING
BEAT TOGETHER CHEESE AND SUGAR.
ADD EGGS ONE AT A TIME.
ADD EXTRACT AND LIQUEUR.
MIX IN SOUR CREAM.

POUR INTO CRUST AND BAKE ABOUT AN HOUR OR UNTIL
CENTER IS ALMOST SET.




AMARETTO CHEESECAKE #2

CRUST
1 CUP GRAHAM CRACKER CRUMBS
1/2 CUP CRUSHED ALMONDS
3 TABLESPOONS SUGAR
1/4 CUP BUTTER

FILLING
4 (8-OZ) PKGS. CREAM CHEESE
1/2 CUP SUGAR
4 EGGS
1/2 CUP SOUR CREAM
1 TEASPOON ALMOND EXTRACT
1/4 CUP AMARETTO LIQUEUR

HEAT OVEN TO 325.

CRUST
MIX TOGETHER ALL DRY INGREDIENTS AND THEN ADD MELTED BUTTER.
PRESS INTO BOTTOM OF SPRINGFORM PAN.

FILLING
BEAT TOGETHER CHEESE AND SUGAR.
ADD EGGS ONE AT A TIME.
ADD EXTRACT AND LIQUEUR.
MIX IN SOUR CREAM.

POUR INTO CRUST AND BAKE ABOUT AN HOUR OR UNTIL
CENTER IS ALMOST SET.