Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup amaretto liqueur
1/2 cup sour cream
1/4 cup all-purpose flour
1/2 cup slivered almonds, toasted
Directions:

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
In a large mixing bowl, beat the cream cheese until smooth. Add the 1 cup sugar and beat until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and amaretto liqueur.
Add the sour cream and flour, mixing until just combined.
Pour the mixture over the crust in the pan.
Bake for 60-70 minutes, or until the center is set and the top is lightly browned. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, sprinkle the toasted slivered almonds on top.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 5 hours 30 minutes (including chilling time)

Kcal: 450 kcal | Servings: 12 servings