AMARETTO CHEESECAKE                    Servings:

Crust:
1/4 lb.       lightly salted butter    2   c.    ground vanilla wafers
1/4 c.        sugar                               with 1 tsp almond extract

Filling:
2   lbs.      cream cheese             1 1/2 c.  sugar
1   T.        amaretto liqueuer        1   tsp.  vanilla
1   tsp.      almond extract               pinch salt
4             eggs

Topping:
2   c.        sour cream               1/4 c.    sugar
1   tsp.      almond extract           1/2 c.    blanched sliced almonds
												  (toasted)

	Crust:    Melt butter and blend into crushed wafers and sugar.  Pat
into bottom and 2/3 up sides of 10 inch springform pan.
	Filling:  Beat cream cheese and sugar at medium speed for two minutes.
Add liqueuer, extracts and salt, blend well.  Add eggs one at a time,
blending at low speed only until each is incorporated.  Pour filling
into crust and bake at 350F 40-45 minutes.
	When done, remove from oven, let stand 10 minutes.
	Topping:  Blend sour cream, sugar and extracts and pour over cake.
Sprinkle almonds on top, and bake at 350F for 10 minutes.  Put immediately
into refrigerator to prevent cracking.  Chill at least 3 hours.

Source: Kathy Abramson