Amaretto Cheesecake 0

Instructions:

1. Preheat oven to 350F. Adjust oven rack to the lower third position.
2. In a food processor, process the graham crackers and almonds until small crumbs. Add sugar and melted butter, and mix thoroughly. Pack the mixture loosely into the bottom of a 10-inch springform pan.
3. Pre-bake the crust for 10 minutes. Allow to cool while performing the next steps.
4. In a mixer with paddle attachment, beat the cream cheese and sugar until smooth. Then, add the corn starch, sour cream, amaretto, vanilla, and almond extract and mix thoroughly. On medium, add eggs one at a time, blending in each egg thoroughly before adding the next. If adding chocolate chips, fold in manually with a spoon or rubber spatula.
5. Boil enough water to come up 1 inch in a roasting pan that fits the springform pan. Wrap the bottom of the springform pan in foil. Pour the batter into the springform pan, and use a rubber spatula to smooth the top. Place the springform in the roasting pan, pour the boiling water into the roasting pan until it comes up the side 1 inch, and place in the oven.
6. Bake for 60-17 minutes, until center is almost set. When done, the center should jiggle slightly when tapping the edge of the pan. Turn the oven off, and prop the oven door open slightly. Cool in the oven for an hour. Then, remove from the oven, and cool to room temperature. Once at room temp, refrigerate for at least 4 hours.
7. Use a knife around the edge of the springform pan to help the cheesecake release from the pan. Remove the ring of the pan, and serve.