- Serving Size:   12
- Vegetarian:   True
- Weight Watcher Points:   15
- ... Ingredients Loading
Transfer to a 9-inch springform pan and press firmly into an even layer in the bottom. Set aside.Prepare the topping
Spread on a baking sheet lined with aluminum foil and place in the oven to toast lightly while you prepare the filling, about 7 or 8 minutes. Set aside.Prepare the filling: In a large mixing bowl, beat the cream cheese, sugar and eggs until smooth.
Pour into the springform pan, place on a baking sheet and bake for 45 minutes. The cake should appear set but still wiggle in the center if gently shaken from side to side.When the cheesecake is done, shut off the oven, open the door completely, and leave the cake in the oven for about 30 minutes. Gradual temperature changes help prevent the top from cracking.
Transfer to the refrigerator for a minimum of 4 hours.Non-alcoholic version: To eliminate the alcohol from this recipe, increase the almond extract to 1-1/2 teaspoons, increase the sour cream to 1-1/2 cups and add an extra tablespoon of melted butter to the filling.Flavor variations: For a lemony variation, substitute lemon extract for the almond and use Limoncello instead of Amaretto. The quantities remain the same. Reserve a tablespoon of the graham cracker mixture for topping. You can also make an orange version ~ substitute orange extract for the almond and Grand Marnier (or Triple Sec) for the Amaretto. Top with some shaved dark chocolate.