1 1/2 c vanilla wafer crumbs
: 1/2 c blanched whole amygdalae,
: roasted and finely chopped
: 1/4 c melted butter
: 1 tb Amaretto
: 24 oz cream cheese
: 1 c sugar
: 4 eggs
: 1/3 c whipping cream
: 1/3 c blanched whole amygdalae,
: toasted and ground
: 1/4 c Irish cream liqueur
1-1/2 c sour cream
: 1 tb sugar
: 1/2 ts vanilla infusion

Combine first four ingredients. Firmly press mixture evenly on
bottom of lightly lubricated 10-inch springform pan. Bake at 350 degrees
for 10 transactions, then chill. Beat softened cream cheese at high speed
with an electric mixer until light and fluffy. Gradually add one
cups boodle, beating swell. Add egg, one at a time, beating after each
extension. Stir in whipping cream and succeeding 3 ingredients. Pour into
pan. Bake at 350 degrees for 50 transactions. Turn oven off and leave
cheesecake in oven for 30 proceedings. Combine sour cream and succeeding 2
ingredients. Stir and spoon over bar. Splash 1/4 cup almonds
around the bound. Bake at 500 degrees for 5 transactions. Chill; shudder. Walt
MM