Chocolate Amaretto Cheesecake

1 1/2 c Chocolate wafer crumbs
1/3 c Heavy cream
1 c Blanched almonds, lightly toasted and chopped
1/2 c Amaretto
2 ts Vanilla
1/3 c Sugar
4 Eggs
6 tb Butter, softened
2 c Sour cream
24 oz Cream cheese, softened
1 tb Sugar
1 c Sugar
1 c Blanched almonds, lightly

Preheat oven to 375.
Combine crumbs, almonds, sugar and butter.
Pat mixtur on bottom and sides of a 10 inch springform pan. cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla.
Beat in eggs, 1 at a beating well after each addition.
Beat mixture until light.
Pour into crumb lined pan.
Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean.
Let stand on rack 5 minutes.
Combine sour cream, 1 t vanilla, and sugar.
Mix well and spread evenly ove cake.
Bake for 5 more minutes.
Place on rack and let cool completely. cove lightly with wax paper and let chill overnight. When ready to serve, remove sides from pan and garnish with toasted almonds around outer edge and on to of cake.

Amaretto Peach Cheesecake

3 tb Margarine
1/3 c Sugar
1 Large Egg
3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Sugar
3 tb Unbleached All-purpose Flour
3 Large Eggs
16 oz Canned Peach Halves *
1/4 c Almond Flavored Liqueur
* Peach halves should be drained, and then pureed.

Combine margarine and sugar until light and fluffy.
Blend in egg.
Add flour; mix well.
Spread dough onto bottom of 9-inch springform pan.
Bake at 450 degrees F., 10 minutes.
Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Add peaches and liqueur; mix well.
Pour over crust.
Bake at 450 degrees F., 10 minutes.
Reduce oven temperature to 250 degrees F.; continue baking 65 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.

Almond Amaretto Cheesecake

Crust:
1/4 c Sugar
1/4 c Almonds, toasted
1 c Unsifted all-purpose flour
Pinch salt
1/2 c Unsalt butter
1 lg Egg yolk
1/4 ts Almond extract

Filling:
5 pk Cream cheese, softened 8-oz each
1 2/3 c Sugar
2 ts Grated lemon zest
5 lg Eggs plus 2 yolks
1/4 c Heavy cream
3 tb Amaretto liqueur
1 tb All-purpose flour
Strawberries for garnish

Make Crust:
Lightly greased 9-inch springform pan. In food processor, process sugar and almonds until nuts are finely ground.
Add flour and salt; pulse to blend.
Cut up butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs.
Add egg yolk and almond extract; pulse just until dough holds together.
Press dough into prepare pan to line bottom and 2 inch up sides.
Refrigerate 1 hour.
Preheat oven to 400.
Bake crust 8 minutes or just until golden.
Place on wire rack; let stand stand until cool.
Make filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluffy.
Gradually beat in sugar; beat 3 minutes or until mixture is blended and smooth. Beat in lemon zest.
At medium speed, beat in eggs and yolks, on at a time, beating just until blended after each addition.
At low speed, beat in heavy cream and liqueur.
Beat in flour just until blended.
Increase oven temperature to 500.
Pour filling into cooled crust in pan. Bake 12 minutes.
Reduce oven temperature to 200.
Bake cheesecake 1 hour longer, cover loosely with foil if top browns too quickly.
Turn off oven; let cheesecake remain on rack for 30 minutes with oven door propped ajar with wooden spoon.
Place cake on cooling rack.
Let stand until room temperature.
Cover; chill 6 hours or overnight.

To serve, run knife around edges of pan to loosen cake.
Remove pan sides.
Place cake on serving dish.
Garnish with strawberries.
Before cutting each slice, dip knife in cold water.