---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Cheese, Desserts
       Yield: 1 servings
       1 c  Graham Wafer Crumbs
     1/2 c  Almonds, chopped toasted
       1 x  -unblanched
       2 T  Sugar
     1/4 c  Butter, melted
       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
     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.