Ingredients
2 cups graham cracker crumbs1/2 cup butter, melted1/4 cup sugarFILLING:4 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar2 tablespoons Amaretto1 teaspoon vanilla extract1 teaspoon almond extract1/8 teaspoon salt4 large eggs, lightly beatenTOPPING:2 cups sour cream1/4 cup sugar1 teaspoon almond extract
Preparation
In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
