-NORMA WRENN NPXR56B-
2 c Vanilla wafer crumbs 2 Eggs
2 tb Sugar 1/4 c Amaretto
1/2 c Butter; melted 16 oz Sour cream
32 oz Cream cheese; softened 2 tb Amaretto
1 c Sugar
Combine first 3 ingredients; mix well. Press firmly into bottom of a
10-inch springform pan. Bake at 350 degrees for 5 minutes; set
aside. Beat cream cheese until light and fluffy; add 1 cup sugar,
mixing well. Add eggs, one at a time, beating well after each
addition. Stir in 1/4 cup amaretto; pour batter into prepared pan.
Bake at 350 degrees for 30 to 40 minutes or until cheesecake is set.
Beat sour cream at medium speed of an electric mixer 2 minutes. Add
remaining sugar and amaretto; beat 1 minute. Spread over cheesecake.
Bake at 350 degrees for 10 minutes. Let cool to room temperature on
wire rack; chill 8 hours. To serve, remove sides of springform pan.
SOURCE: Emily Carlisle, McComb’s International Cuisine Affair; McComb
Interdenominational Care Association; McComb, Mississippi America’s
Best Recipes; A 1989 Hometown Collection; Oxmoor House
Yields
10 servings
