1/3 cup plus 1 tablespoon butter
1 1/2 cups Graham cracker crumbs
1 teaspoon ground cinnamon
24 ounces cream cheese
1 cup granulated sugar
4 medium eggs
1/3 cup Amaretto liqueur
2 tablespoons plus 1 teaspoon granulated sugar
1 tablespoon amaretto
8 ounces sour cream
Melt butter. Add to Graham cracker crumbs and cinnamon. Mix well. Pat into bottom and 1/2 inch on sides of a 9-inch springform pan.
With electric mixer, beat softened cream cheese until light and fluffy.
Gradually add sugar. Add eggs one at a time, beating well after each addition.
Stir in Amaretto.
Pour into prepared pan. Bake at 375 degrees F for 45 to 55 minutes until set.
Spoon cooled Glaze over cake.
Refrigerate for 24 to 48 hours for flavor to penetrate fully.
Cover with grated chocolate if desired.
Glaze: Add sugar to sour cream. Mix well; add Amaretto.
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