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Luscious Almond Cheesecake

1-1/4 cups crushed vanilla wafers (about 40 wafers)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
4 eggs, lightly beaten
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
TOPPING:
2 cups (16 ounces) sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/8 cup toasted sliced almonds

In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix
well. Press into the bottom of an greased 10-in. springform pan; set aside. In
a large mixing bowl, beat cream cheese and sugar until smooth. Add egg; beat on
low speed just until combined. Stir in extracts. Pour into crust. Place on a

Printed from tasteofhome.com Nov 18, 2008

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Luscious Almond Cheesecake cont.

baking sheet. Bake at 350° for 50-55 minutes or until center is almost set.
Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour
cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over
filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run
a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate
leftovers.

Yield: 14-16 servings.