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| 1 1/2 Tasse | Chocolate wafer crumbs |
| 1/3 Tasse | heavy cream |
| 1 Tasse | Blanched almonds, lightly |
| | Toasted and chopped |
| 1/2 Tasse | Amaretto |
| 2 Teelöffel | vanilla |
| 1/3 Tasse | sugar |
| 4 | eggs |
| 6 Esslöffel | butter softened |
| 2 Tasse | sour cream |
| 24 x ca. 30 g | cream cheese softened |
| 1 Esslöffel | sugar |
| 1 Tasse | sugar |
| 1 Tasse | Blanched almonds, lightly |
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~-Garnish-+- ~- 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 cru 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, remov sides from pan and garnish with toasted almonds around outer edge and on to of cake. Hope this fills the bill.
14, 98
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