*****  NONE  *****
    1 1/2 c  vanilla wafer crumbs
  :     1/2 c  blanched whole almonds,
  :          roasted and finely chopped
  :     1/4 c  melted butter
  :       1 tb Amaretto
  :      24 oz cream cheese
  :       1 c  sugar
  :       4    eggs
  :     1/3 c  whipping cream
  :     1/3 c  blanched whole almonds,
  :          toasted and ground
  :     1/4 c  Irish cream liqueur
    1-1/2 c  sour cream
  :       1 tb sugar
  :     1/2 ts vanilla extract
  Combine first four ingredients.  Firmly press mixture
  evenly on bottom of lightly greased 10-inch springform
  pan. Bake at 350 degrees for 10 minutes, then cool.
  Beat softened cream cheese at high speed with an
  electric mixer until light and fluffy.  Gradually add
  one cups sugar, beating well. Add eggs, one at a time,
  beating after each addition. Stir in whipping cream
  and next 3 ingredients. Pour into pan. Bake at 350
  degrees for 50 minutes. Turn oven off and leave
  cheesecake in oven for 30 minutes. Combine sour cream
  and next 2 ingredients. Stir and spoon over cake.
  Sprinkle 1/4 cup almonds around the edge. Bake at 500
  degrees for 5 minutes. Cool; chill. Walt MM
  Makes 12 servings.
                                        Date: Thu, 12
  Sep 96 20:22:10 +0000