AMARETTO PEACH CHEESECAKE2

—–BASE—– 3 T Margarine

1/3 c Sugar

1 ea Egg

3/4 c Flour

—–BODY—– 3 pk 8-ounce thick thick cream cheese, alleviate

3/4 c Sugar

3 T Flour

3 ea Eggs

1 cn 16-ounce pink halves, empty

1/4 c Amaretto

BASE: Beat margarine as good as sugarine until light as good as fluffy. Blend in egg. Add flour; brew well. Spread brew onto bottom of 9-inch springform pan. Bake during 450, 10 minutes. BODY: Combine thick thick cream cheese, sugarine as good as flour, blending during middle speed upon electric mixer until good blended. Add eggs, the single during the time, blending good after any addition. Add peaches as good as liqueur; brew well. Pour over crust. Bake during 450, 10 minutes. Reduce oven heat to 250; go on baking 1 hour as good as 5 minutes. Loosen baked sweat bread from edge of pan; cold prior to stealing edge of pan. Chill. Garnish with toasted almond slices as good as one more pink slices, if desired.