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| 2 Esslöffel | flour |
| 1 1/3 Tasse | Plus 1 tablespoon sugar; (divided) |
| 1 1/2 x ca. 450 g | Cream cheese; room temperature, (3 packages, 8 ounces each) |
| 6 | eggs |
| 1/4 Tasse | Amaretto; (almond-flavored) liqueur |
| 2 Teelöffel | Plus 1 tablespoon vanilla extract; (divided) |
| 1 Tasse | Chopped almonds; lightly toasted, plus almonds for garnish |
| 1 3/4 Tasse | Crushed chocolate wafers |
| 1/2 Tasse | (1 stick) butter; room temperature |
| 2 Tasse | sour cream |
| | Toasted almonds or additional amaretto for garnish; (optional) |
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Sentinel.
To make filling: Mix flour and 1 cup sugar. Cream together with cream cheese, mixing until smooth. Add eggs, one at a time. Stir in amaretto and 2 teaspoons vanilla. Make filling first and allow to stand several hours to enhance amaretto flavor.
To make crust: Combine almonds, chocolate wafers, 1/3 cup of remaining sugar and the butter. Pat evenly onto bottom and up sides of 10-by-3-inch springform pan.
Preheat oven to 325 degrees. Pour filling into shell and bake 1 hour and 15 minutes or until firm in the center. Remove from oven but maintain oven temperature. Let cheesecake stand 5 minutes.
While cheesecake cools, make topping: Combine sour cream, remaining 1 tablespoon sugar and remaining 1 tablespoon vanilla. Spread topping evenly over cake and return it to the oven. Bake 10 minutes. Remove from oven and cool completely before removing from pan. Garnish with toasted almonds. Makes about
20 servings.
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