Sour Cream Amaretto Cheese Cake

Filling:


16-ounce sour cream
8 oz. cream cheese
1/4 cup corn starch
1 teaspoon baking powder
1 cup of sugar
1 tablespoon Amaretto
1 teaspoon almond extract
3 eggs

In a mixing bowl combine the corn starch, baking powder, set aside. Add the sour cream, cream cheese and sugar beat around 5 minutes till light and fluffy.

Add eggs, almond extract, and Amaretto and mix well until completely smooth.


Almond Crumb Crust:


3 cups fine crumbs such as cinnamon graham cracker(is what I used), regular graham, vanilla cookies, or chocolate wafers
8 tablespoons butter
1/2 cup finely chopped almonds
Preheat Oven 350 degrees:

Melt butter in the microwave. Mix with fine crumbs, almonds and blend well. Place the crumb mixture in 9-inch springform pan lightly sprayed or lined with parchment paper or you can you one greased deep-dish pie plate and a 6-inch springform pan (always line or lightly spray) and press crumbs down to form. I like to wrap the bottom with foil to prevent dripping in the oven.

Pour batter over crust. (I didn't prebake the crust, but you can for 5 to 6 minutes if you like, then cool first before adding the filling on the crust)
Bake for 35-40 minutes or until toothpick test comes out clean.
Cool before serving. Top with hot fudge sauce with added Amaretto or a pureed fresh fruit topping.


Amaretto Hot Fudge Sauce Recipe


1 (14 ounces) can sweeten condensed milk
2 (1 ounce) squares unsweetened chocolate, chopped
1/8 teaspoon salt
1/4 cup water
2 tablespoons Amaretto
1 teaspoon almond extract

Combine condensed milk, chocolate and salt in top of a double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens about 10 minutes.
Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in Amaretto and vanilla. Drizzle over cake. Refrigerate any unused for up to a week.