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Luscious
Almond Cheesecake
*CRUST:
• 1-1/4 cups crushed vanilla wafers
• 3/4 cup finely cut almonds
• 1/4 cup sugar
• 1/3 cup butter or margarine, melted
*FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 4 eggs
• 1-1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
*TOPPING
• 2 cups ( 16 ounces) sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/8 cup toasted sliced almonds
Directions:
• In a bowl, combine wafers, almonds, and sugar; add the butter and mix well.
• Press into the bottom of an ungreased 10-inch springform pan; set aside.
• In a large mixing bowl, beat cream cheese and sugar until creamy.
• Add eggs , one at a time beating well after each addition.
• Add extracts beat just until blended.
• Pour into crust.
• Bake at 350 degrees for fifty-five minutes or until center is almost set.
• Combine sour cream, sugar and vanilla: spread over filling.
• Return to the oven for five minutes.
• Cool on a wire rack; chill overnight.
• Just before serving, sprinkle with almonds and remove sides of pan.
• Store in the refrigerator.
YIELD: 14 -16 servings
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