Almond Brickle Cheesecake

Crust:
1/4 cup brown sugar
2/3 cup almonds, chopped
1/4 cup butter, melted
1 1/2 cups shortbread cookie crumbs, about 20 cookies

Filling:
24 ounces cream cheese, softened
1/3 cup sugar
1/3 cup brown sugar, packed
3 eggs
2/3 cup sour cream
1/4 cup butterscotch Schnapps
1 tablespoon flour
6 ounces almond brickle chips

Crust: Mix all ingredients together and reserve 1/2 cup of the mixture. Press remaining mixture in bottom of a 9-inch springform pan.

Filling: Beat cream cheese and sugars until blended. Add eggs, one at a time, then sour cream and butterscotch Schnapps. Toss brickle chips with flour, then add to cream cheese mixture. Pour into prepared crust; sprinkle with reserved crumbs.

Bake at 325 degrees F for 1 hour and 10 minutes.

Buttered Rum Glaze:
1/4 cup plus 2 tablespoons butter
3 tablespoons rum
3/4 cup granulated sugar
3 tablespoons water
1/2 cup chopped walnuts

Combine butter, rum, sugar and water in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat and stir in walnuts.

Yields enough glaze for 1 (10-inch) cake.