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1
In a skillet over medium heat, toast almonds.
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2
Remove from heat; finely chop almonds.
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3
In a medium bowl, combine almonds, graham cracker crumbs and butter; mix well.
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4
Press crumb mixture evenly 2 inches up the sides and over the bottom of a 10-inch springform pan.
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5
Set aside.
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6
In an electric blender or food processor container, puree cherry filling until smooth.
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7
Pour pureed cherry filling into a medium saucepan.
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8
Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry filling.
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9
Cook, stirring constantly, over low heat until mixture is thick and bubbly.
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10
Remove from heat.
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11
Stir in almond extract.
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12
Set aside to cool.
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13
In a mixing bowl with an electric mixer, combine cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla; beat until light and fluffy.
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14
Add eggs all at once, beating on low speed just until mixed.
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15
Do not overbeat.
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16
To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust.
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17
Top with about 1/3 cup of the cherry puree.
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18
Swirl.
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19
cherry mixture into cream cheese mixture using a knife or spatula.
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20
Repeat layers twice, ending with cherry puree.
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21
Reserve remaining puree.
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22
Bake in a preheated 350 F oven 60 to 65 minutes or until the center appears nearly set when gently shaken.
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23
Do not let the top crack.
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24
Cool on a wire rack.
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25
Let chill.
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26
To serve, spoon a generous tablespoon of puree on serving plate.
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27
Place cheesecake wedge on top of puree.
