Categories: Cakes, Cheese, Desserts 
      Yield: 1 servings 
  
-----------------------------------CRUST----------------------------------- 
      1 c  Graham Wafer Crumbs 
    1/2 c  Almonds, chopped toasted 
      1 x  -unblanched 
      2 T  Sugar 
    1/4 c  Butter, melted 
 
----------------------------------FILLING---------------------------------- 
      4 pk Cream Cheese(250g), softened 
      1 c  Sugar 
      3 T  Flour 
      4 ea Eggs 
      1 c  Sour Cream 
    1/4 c  AMARETTO DI SARONNO liqueur 
 
-----------------------------------GLAZE----------------------------------- 
    1/2 c  Apricot Jam 
      1 T  AMARETTO DI SARONNO liqueur 
  
  CRUST: Combine ingredients; press onto bottom of a 9-inch springform pan. 
       Set aside. 
  FILLING: Combine cream cheese, sugar, and flour, mixing until well 
       blended. Add eggs, one at a time, mixing just until 
       combined.Blend in sour cream and liqueur; pour over crust. Bake 
       in 450F oven 10 minutes. Reduce oven temperature to 250F; 
       continue baking for 1 hour. Run knife around rim of pan ; cool on 
       wire rack. Chill. 
   
  GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until 
       warm and smooth. Strain mixture and pour over cheesecake before 
       removing sides of pan. Garnish if desired. Makes 10-12 servings.