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1
Spray a 9 inch spring form pan with a cooking spray, the bottom and sides.
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2
Place cookie crumbs (including the vanilla filling) in a large bowl.
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3
(A total of 2 1/2 cups).
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4
Add the 1/8 tsp almond extract and the melted butter.
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5
Combine well until crumbly.
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6
Pack onto bottom and up the sides of prepared pan.
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7
Set aside.
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8
Preheat oven to 300 degrees F.
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9
In a mixer bowl place 24 ounces cream cheese and beat until thick and fluffly.
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10
Add in the can of Sweetened Condensed Milk and combine well.
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11
Add in the eggs one at a time, beating well to combine after each egg.
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12
Add the amaretto liquer and almond extract and vanilla extract.
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13
Beat well combined.
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14
Add by stirring in the toasted sliced crushed almond.
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15
Pour into prepared cookie lined spring form pan.
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16
If desired you can scatter a few toasted sliced almond over the top.
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17
Bake at 300 degrees oven for 60 minutes.
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18
Until the centre is set.
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19
Remove to a rack and cool at least two hours.
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20
Then refrigerate another 8 hours or overnite until serving.
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21
Note: this cheesecake bakes as you would any other one.
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22
bake by your favourite and tried and true method whether it be a water bath or dry heat-- works either way--.
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23
I always bake my cakes the same way (dry heat) and can tell when to remove them by the doneness around the edge and a slight jiggle still in centre--.
