4 package s (8 oz. each) Kraft Philadelphia Cream Cheese
1 1/4 cups sugar
1/4 cup amaretto
4 large eggs
1 container (16 oz.) sour cream
1/4 cup sugar
1/4 teaspoon almond extract
1 bag almond slivers
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Let's Make It
CRUST: Combine vanilla wafers, 1/4 cup sugar, 1 bag almonds, and melted butter in a food processor to create crust. Press into 9" springform pan and set aside.
FILLING: Combine cream cheese, 1 1/4 cups sugar, amaretto, and salt in food processor until smooth. Add 1 egg at a time and pulse just until blended. (Too much mixing at this point will make your cheesecake crack when cooked.)
Pour into springform pan and bake at 350°F for 50 minutes. Remove from oven and cool for 10 minutes.
TOPPING: While cheesecake is cooling, in a small bowl mix sour cream, 1/4 cup sugar and almond extract. Pour over top of cheesecake and return to oven for additional 10 minutes. Remove from oven and add 1 bag of slivered almonds to top of cake and cool completely on rack. Refrigerate for 8 hours.