Source:

Carol

Serves/Makes:10 or more

Ingredients

• 11 vanilla sandwich cream cookies, crushed
• 3 tbsp (45 ml). chopped almonds, toasted
• 3 tbsp (45 ml). butter or margarine
• Filling:
• 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

Preparation

• 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.

Comments

For crunchy almonds be sure to toast them before adding them to the crust and filling.