CRUST
1 c  Graham Wafer Crumbs
1/2 c  Almonds, chopped toasted
-unblanched
2 tb Sugar
1/4 c  Butter, melted

-FILLING –
4 pk Cream Cheese(250g), softened
1 c Sugar
3 tb Flour
4 Eggs
1 c Sour Cream
1/4 c AMARETTO DI SARONNO liqueur

GLAZE
1/2 c Apricot Jam
1 tb AMARETTO DI SARONNO liqueur

CRUST: Combine ingredients; press onto bottom of a 9-inch springform pan.
Set aside. FILLING: Combine cream cheese, sugar, and flour, mixing
until well
blended. Add eggs, one at a time, mixing just until
combined.Blend in sour cream and liqueur; pour over crust. Bake
in 450F oven 10 minutes. Reduce oven temperature to 250F;
continue baking for 1 hour. Run knife around rim of pan ; cool on
wire rack. Chill.

GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until
warm and smooth. Strain mixture and pour over cheesecake before
removing sides of pan. Garnish if desired. Makes 10-12 servings.