If you like a rich, sweet cheesecake, here is an Amaretto Cheesecake recipe I would recommend. It has just a hint of Amaretto.

Although when I make it the next time, I am going to double the Amaretto from 1 tbsp. to 2 tbsp. to get more of the taste.

Remember before to you start to set your cream cheese, eggs and butter out for 20 minutes to warm to room temperature. Also, preheat your oven to 300 degrees F.

Ingredients for the crust:

• 1 1/4 Cinnamon Graham Crackers, crushed into crumbs
• 1/3 cup butter, melted

Combine the crumbs and melted butter. Press evenly over the bottom of a 9 inch springform pan.

NOTE: I experimented this time by adding cookies around the edge of the cake pan before I poured the cheesecake batter into it. As you can see by the pictures on the side of this page, the cookies stood higher than the cake batter.

During baking, the cookies bent over onto the top of the cheesecake batter. After it was baked and I took the springform pan sides off the cake, the cookies disappeared from the sides. This is because they were taken off with the knife when I ran it along the sides to loosen the cake from the pan. They ended up only on the top of the cake.

I will not do that again. I will only put the crust on the bottom of the cheesecake. That is why I did not add the cookies in the ingredients for the crust.

Amaretto Cheesecake Filling:

• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
• 3 eggs
• 1 tbsp. Amaretto

In a large bowl, blend the cream cheese until fluffy. Gradually blend in the sweetened condensed milk and mix until smooth. Next, add the eggs. (Remember to wisk each one before adding, put in one at a time and blend before adding the next.) Finally, add the Amaretto and blend. Remember to not overbeat, but you do want the mixture to be thoroughly blended and smooth.

Pour the mixture into the springform pan. Bake for 45 to 50 minutes. Immediately after it is baked, run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Cool down gradually by leaving the cheesecake in the oven for about 30 minutes and finish cooling on a wire rack. Refrigerate overnight.