What You Need
1/2 cup whole almonds
1 pound cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons amaretto
3/4 cup sour cream
Grated chocolate for garnish (optional)
Lightly toast the almonds by spreading evenly in a baking pan and baking in a 325° oven for about 8 to 10 minutes. Remove from the oven, cool and finely chop.
Using an electric mixer, beat the sugar with the softened cream cheese until smooth. Mix in sour cream, eggs, vanilla extract, and Amaretto. Reserve 2 tablespoons of the nuts, then stir the remaining almonds into the batter. Pour the batter into a greased 9-inch springform pan. Sprinkle reserved nuts over the top.
Place in the center of a pre-heated 325° oven and bake until barely set, about 25 minutes. Turn off the oven and leave the door ajar. Let the cheesecake cool in the oven 1 hour longer. Place in the refrigerator and chill.
To serve, remove sides from pan and cut cheesecake into serving size wedges. Drizzle a little Amaretto over each wedge. Garnish with grated chocolate if desired. Makes 10 servings.