Ingredients
1 1/2 c. Nilla Wafers, crushed
6 tbsp. butter, melted
1/3 c. sugar
Pinch kosher salt
4 8-oz. bars cream cheese, softened
1 1/2 c. sugar
3 tbsp. cornstarch
4 large eggs
1/3 c. amaretto liqueur
1 tsp. pure vanilla extract
1/3 c. brown sugar
2 tbsp. butter
3 tbsp. heavy cream
1/2 tsp. salt
1 c. slivered almonds
Preparation
Step 1Preheat oven to 325º and butter an 8" or 9" springform pan. Make crust: in a large bowl, combine crushed Nillas with butter, sugar and salt. Pat into prepared springform pan and set aside while you make the filling.Step 2 In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Amaretto and vanilla and mix to combine.Step 3 Pour batter into crust and place on a large baking sheet. (If you’d like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)Step 4Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight. Step 5Meanwhile, make topping: In a small saucepan over medium heat, combine brown sugar, butter, cream and salt. Bring to a simmer and let thicken for two minutes. Add slivered almonds and toss until they are coated and shiny. Let cool slightly.Step 6Spoon topping over cheesecake and serve.
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