Adapted from trialx.org
Crust: ⅓ c sliced almonds, 14 (2½ inch squares) graham crackers, 3 T sugar, ½ t cinnamon, ¼ c melted butter.
Filling: 12 oz cream cheese at room temperature, 3 eggs, separated, ⅓ c Amaretto, 2 T half and half, ⅓ c sugar, 2 T flour, ⅓ c toasted sliced almonds.
To prepare the crust – in the food processor, process 1/3 c almonds until finely ground. Remove and set aside. Add graham crackers and process until very fine. Add sugar, cinnamon and ground almonds and mix well. Add melted butter and process a few more seconds until well mixed. Press mixture into bottom and sides of an 8 inch springform pan. Chill crust. To prepare the filling: clean food processor bowl and process cream cheese and egg yolks until smooth. Add liqueur, half and half, sugar, and flour. Process until well blended, about 10 seconds, scraping sides of bowl once. In a separate mixing bowl, beat egg whites until stiff but not dry. Fold cream cheese mixtures into the beaten egg whites until smooth. Pour into a chilled crust. Bake in a 350 oven for 50-60 minutes until cake springs back when toughed lightly in the center. Cook cake completely, then chill until serving time. Just before serving, garnish with toasted almonds. 12-14 servings