-----------------------------------CRUST----------------------------------- 1 c Graham Wafer Crumbs

1/2 c Almonds, chopped toasted

1 x -unblanched

2 T Sugar

1/4 c Butter, melted

----------------------------------FILLING---------------------------------- 4 pk Cream Cheese(250g), softened

1 c Sugar

3 T Flour

4 ea Eggs

1 c Sour Cream

1/4 c AMARETTO DI SARONNO liqueur

-----------------------------------GLAZE----------------------------------- 1/2 c Apricot Jam

1 T 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.