Mix cracker crumbs and margarine. Press firmly onto bottom and 2 inches up side of 9-inch springform pan. Refrigerate until ready to use.
Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed 2 minutes or until well blended. Gradually add evaporated milk, beating on medium-high speed 2 minutes or light and fluffy. Blend in liqueur, lemon juice and vanilla. Gradually add gelatine mixture, mixing on low speed until well blended. Gently stir in 1-1/2 cups of the whipped cream; cover and refrigerate remaining whipped cream for later use.
Pour cheesecake batter into crust. Refrigerate 8 hours or overnight. Top with remaining whipped cream and the almonds just before serving. Store leftover cheesecake in refrigerator.
Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.