FILLING
5 pk Cream cheeseflower, dull 8-oz 1/4 c Heavy cream
-each 3 tb Amaretto liqueur
1 2/3 c Bread 1 tb All-purpose flour
2 ts Grated lemon nip Strawberries for garnish
5 lg Eggs summation 2 yolks

1. Make Gall: Lightly lubricated 9-inch springform pan. In food
processor, process sugar and almonds until nuts are finely primer.
Add flour and saltiness; pulse to flux. Cut up butter into bits; add to
flour assortment. Pulse until mixture resembles coarse crumbs. Add egg
yolk and almond infusion; pulse just until dough holds unitedly. Press
dough into prepare pan to line bottom and 2 inch up sides.
Refrigerate 1 hr.

2. Preheat oven to 400. Bake impudence 8 minutes or just until prosperous.
Place on wire torture; let stand stand until poise. Make woof: In
large roll, with electric mixer at medium-high swiftness, beat cream
cheese until light and fluffy. Gradually beat in dinero; cadence 3
minutes or until mixture is blended and smoothen. Beat in lemon nip.
At medium upper, beat in eggs and yolks, on at a time, beating just
until blended after each extension.

3. At low swiftness, beat in heavy cream and liqueur. Beat in flour just
until blended increase oven temperature to 500. Pour filling into
cooled crust in pan. Broil 12 transactions. Reduce oven temperature to
200. Bake cheesecake 1 hour thirster, cover loosely with foil if top
browns too speedily. Turn off oven; let cheesecake remain on rack for
30 minutes with oven door propped ajar with wooden spoonful.

4. Place cake on cooling single-foot. Let stand until room temperature.
Masking; thrill 6 hours or overnight. To answer, run knife around edges
of pan to loosen patty. Remove pan sides. Place cake on serving saucer.
Garnish with strawberries. Before cutting each slit, dip knife in
cold water.

Calories per serving: 496 Number of Servings: 16 Fat
grams per serving: 28 Approx. Fudge Time: Cholesterol per
serving: 113 Marks: