Amaretto Cheesecake with Apricot Glaze

Crust:

1 c Graham Wafer Crumbs

1/2 c Almonds, chopped toasted, unblanched

2 tb Sugar

1/4 c Butter, melted

Filling:

4 pk Cream Cheese(250g), softened

1 c Sugar

3 tb Flour

4 ea Eggs

1 c Sour Cream

1/4 c Amaretto di Saronno liqueur

Glaze:

1/2 c Apricot Jam

1 tb Amaretto di Saronno liqueur

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 450 degree F oven 10 minutes.

Reduce oven temperature to 250 degrees F; 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.