-CRUST-
1 1/4 c Crushed vanilla wafers 1/4 c Sugar
3/4 c Finely chopped almonds 1/3 c Butter, melted
FILLING
4 ea 8 oz. pkgs. (32 oz. 4 ea Eggs
-total) cream cheese, 1 1/2 ts Almond extract
Softened 1 ts Vanilla extract
1 1/4 c Sugar
TOPPING
2 c (16 oz.) sour cream 1 ts Vanilla extract
1/4 c Sugar 1/8 c Toasted sliced almonds
In a bowl, combine wafers, almonds and sugar; add the butter and mix
well. Press into the bottom of an ungreased 10″ 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 the crust. Bake at
350 degrees for 55 minutes or until center is almost set. Remove from
the oven; let stand 5 minutes. Combine sour cream, sugar and
vanilla; spread over filling. Return to the oven for 5 minutes.
Cool on a wire rack; chill overnight. Just before serving, sprinkle
with almonds and remove sides of pan. Store in the refrigerator.
Serves: 14-16
Yields
1 servings
