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Serves/Makes:10 or more
- 11 vanilla sandwich cream cookies, crushed
- 3 tbsp (45 ml). chopped almonds, toasted
- 3 tbsp (45 ml). butter or margarine
- 3 8 oz (224 grm). packages cream cheese
- 2/3 cup (150 ml) sugar
- 5 tsp (25 ml). cornstarch
- 3 eggs
- 1 egg yolk
- 1/4 cup (60 ml) whipping cream
- 1/2 cup (125 ml) amaretto
- 2 tsp (10 ml). almond extract
- 1/3 cup (80 ml) chopped almonds, toasted
- In a small bowl stir together crushed cookies and chopped almonds.
- Add melted butter or margarine and stir till well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer till smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Stir in whipping cream, amaretto, and almond extract.
- Stir in almonds
- Pour the cream cheese mixture over the crust.
- Bake at 400 degrees (200 C.) for 10 minutes.
- Lower temperature to 200 degrees (90 C.) and bake for 1 hour and 15 minutes or till center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan.
- Turn the oven off; return the cake to the oven for an additional 30 minutes.
- Chill, uncovered, overnight.
- For crunchy almonds be sure to toast them before adding them to the crust and filling.
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