AMARETTO CHEESECAKE WITH APRICOT GLAZE

———————————–CRUST———————————– 1 c Graham Wafer Crumbs

1/2 c Almonds, chopped toasted

1 x -unblanched

2 T Sugar

1/4 c Butter, melted

———————————-FILLING———————————- 4 pk Cream Cheese(250g), malleable

1 c Sugar

3 T Flour

4 ea Eggs

1 c Sour Cream

1/4 c AMARETTO DI SARONNO liqueur

———————————–GLAZE———————————– 1/2 c Apricot Jam

1 T AMARETTO DI SARONNO liqueur

CRUST: Combine ingredients; press onto bottom of the 9-inch springform pan. Set aside. FILLING: Combine thick thick cream cheese, sugar, as good as flour, blending until good blended. Add eggs, the single during the time, blending only until combined.Blend in green thick thick cream as good as liqueur; flow over crust. Bake in 450F oven 10 minutes. Reduce oven feverishness to 250F; go upon baking for 1 hour. Run blade around edge of vessel ; cold upon handle rack. Chill. GLAZE: To glitter cake, mix jam as good as liqueur in the saucepan; feverishness until comfortable as good as smooth. Strain reduction as good as flow over cheesecake prior to stealing sides of pan. Garnish if desired. Makes 10-12 servings.