1 c Graham Wafer Crumbs
1/2 c Almonds, chopped toasted, unblanched
2 tb Sugar
1/4 c Butter, melted
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
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.