INGREDIENTS:

CRUST:
1 1/2 cups graham cracker crumbs
2 Tbsp sugar
1 tsp cinnamon
1 stick plus 2 Tbsp butter, melted

FILLING:
3 (8-ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1/3 cup Amaretto

TOPPING:
1 cup sour cream
1 Tbsp Amaretto
2 Tbsp sugar

GARNISH:
1/2 cup roasted almonds (optional)
1 Tbsp grated chocolate (optional)

For the crust, mix all the ingredients together and press into bottom of 8 or 9-inch springform pan and up the sides 1/2 inch.

For the filling, beat cream cheese until it is fluffy. Gradually add 1 cup sugar. Add eggs one at a time beating well after each. Stir in 1/3 cup Amaretto and pour into pan.

Bake at 375° for 45-50 minutes. Remove from oven and turn oven to 500°.

For the topping, mix the topping ingredients and pour over the cheese cake and put it in the oven for 5 minutes at 500°.

Let the cake cool at room temperature and then refrigerate for 24-48 hours to ripen. Decorate with roasted almonds and grated chocolate.

YIELD: 16 slices. Make a day or two ahead.