Amaretto Cheesecake - cooking recipe

Ingredients

Graham Cracker Crust
1 cup crushed graham cracker crumbs (or crushed amaretti macaroons)
1/2 cup toasted almond, finely chopped
1 tablespoon Amaretto
4 tablespoons unsalted butter
2 tablespoons granulated sugar
Cheesecake Filling
4 ounces almond paste, such as Odense (or marzipan)
1/2 cup granulated sugar
2 tablespoons white flour
1/3 cup Amaretto (such as DiSarono)
24 ounces cream cheese, at room temperature
3 eggs, at room temperature
Topping
1 cup sour cream
3 tablespoons Amaretto
2 tablespoons granulated sugar

Preparation

For the crust: Combine all the ingredients into a paste. Press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
For the cheesecake filling: Preheat the oven to 350 degrees F.
Combine the almond paste, sugar, and flour in a food processor; beat until smooth. Place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. Beat in the eggs one at a time, then pour the mixture into the prepared springform pan. Bake in the preheated oven for 50 minutes.
For the topping: Combine the sour cream, amaretto, and sugar; mix well. Spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
Refrigerate 6 hours or over night; serve chilled.