Amaretto Swoon Cheesecake

1 cup graham cracker crumbs
1/2 cup almonds, toasted and ground
1/4 cup (half stick) butter, melted
1/3 cup + 2 tablespoons sugar
1/3 cup + 4 tablespoons Amaretto
4 ounces almond paste
2 tablespoons flour
3 8-ounce packages cream cheese
4 large eggs
1 cup sour cream
sliced almonds

Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch spring-form pan. Allow cream cheese to soften at room temperature. Combine graham cracker crumbs, ground almonds, butter, 1 tablespoon sugar and 1 tablespoon Amaretto. Press crust mixture on bottom and up the sides of the pan. Refrigerate crust until cold. Combine almond paste, 1/3 cup sugar, and flour. Beat until smooth. Add 1/3 cup Amaretto and beat. Add softened cream cheese, one package at a time, and beat in. Add one egg at a time and beat. Beat well until smooth. Pour batter into chilled crust. Bake 45-50 minutes. Cheesecake will not be fully set in center.

While cheesecake bakes, blend together sour cream, 3 tablespoons Amaretto, and 1 tablespoon sugar. Spread mixture over baked cheesecake. Return to oven for 20 minutes or until center is firm. Cool at room temperature on rack for one hour, then refrigerate in pan for four hours. To serve, remove sides of spring-form pan and garnish with sliced almonds.
 

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