Amaretto Cheesecake - cooking recipe

Ingredients

1 1/4 cup almond shortbread cookie crumbs (1 pkg.)
2 Tbsp. butter, melted
1 tsp. Almond Extract
5 pkgs. (8 oz. Each) cream cheese, softened
1 1/2 cup sugar
3 Tbsp. self rising flour
2 tsp. Lemon juice
1 tsp. Pure vanilla extract
Dash of salt
5 eggs
2 egg yolks
1/4 cup heavy cream
1/2 cup amaretto liqueur
1 medium size container of non-dairy whipped topping

Preparation

Butter bottom and sides of a 10-inch springform pan.
Combine crumbs, almond extract and butter.
Press onto bottom of pan; refrigerate.
Preheat oven to 425\u00b0.
In a large mixer bowl, beat cream cheese until smooth.
Add sugar, flour, lemon juice, vanilla and salt.
Beat in the eggs and egg yolks one at a time, until light and fluffy.
Beat in heavy cream, then amaretto.
Pour into prepared pan.
Let stand 10 minutes at room temperature.
Put in oven and bake 10 minutes; reduce the temperature to 250\u00b0, BUT DO NOT OPEN OVEN DOOR.
Bake 1 hour and 5 minutes more.
Remove from oven.
Immediately run a spatula around edge of cake to loosen from pan (helps prevent cracking).
Cool on wire rack for 1 hour, then cover and refrigerate at least 4 hours.
Remove cheesecake from pan to serving container.
Top cheesecake with non-dairy whipped topping.