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1
Preheat oven to 325u00b0F.
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2
In a 10-inch greased springform pan, mix cookie crumbs, almonds, and melted butter.
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3
Using your clean fingers, press the mixture evenly onto the bottom and sides of the pan. Or better yet use a metal 1 cup measuring cup and press the crumbs evenly among the bottom and part way up the sides.
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4
Refrigerate till ready to fill.
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5
In a large bowl using electric mixer (or place directly in a food processor) whip cream cheese until smooth.
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6
Add in brown sugar blending until thoroughly mixed.
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7
Add pumpkin and add the 2 eggs one at a time, then the yolks, blending after each addition until smooth.
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8
Add cinnamon, nutmeg, flour, Amaretto and sour cream, pulse to blend.
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9
In a clean bowl beat egg whites and cream of tartar at high speed till soft peaks form.
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10
Fold the egg whites into the cheese mixture.
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11
Pour mixture into prepared crust.
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12
Set springform on a cookie sheet.A must.
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13
Bake 1 - 1 1/2 hours, till center is almost set and jiggles slightly.
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14
Turn off oven let cake stay in oven with oven door propped open about 8 inches.
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15
Till bottom and sides are completely cooled.
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16
Remove from oven, chill uncovered overnight in the refrigerator.
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17
Remove sides of pan.
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18
Beat cream, almond extract and sugar at high speed until soft peeks form.
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19
Then spread on chilled cake just before serving and sprinkle nutmeg on top.
