PLANTERS Almond Cheesecake

1. 1

   Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).

2. 2

   Finely chop 1 cup of the almonds; mix with graham crumbs and butter.

3. 3

   Press firmly onto bottom of pan.

4. 4

   Bake 8 min; cool completely.

5. 5

   Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.

6. 6

   Add sour cream and liqueur; mix well.

7. 7

   Add eggs, one at a time, beating on low speed after each addition just until blended.

8. 8

   Pour over crust.

9. 9

   Bake 50 to 55 min.

10. 10

    or until center is almost set.

11. 11

    Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan.

12. 12

    Refrigerate at least 4 hours or overnight.

13. 13

    Sprinkle with remaining 1/2 cup almonds just before serving.

14. 14

    Store any leftover cheesecake in refrigerator.

No additional tips available.