2 c. vanilla wafer cookie crumbs
1 tbsp. granulated sugar
1/4 c. almond paste
2 tbsp. butter, melted

1 c. diced dried peaches
1 c. amaretto liqueur
5 pkg. (8 oz. each) cream cheese, softened
1/4 c. almond paste
1 1/2 c. granulated sugar
1 tsp. almond extract
6 eggs
4 egg yolks
Additional amaretto liqueur
1/3 c. whipping cream

In a small bowl, combine peaches with 1 cup amaretto. Marinate at least 2 hours. Combine crust ingredients; press into the bottom of a lightly greased 10 inch springform pan.

Preheat oven to 350 degrees. For filling, beat cream cheese until smooth. Add almond paste, sugar and almond extract. Beat in eggs and yolks, one at a time, beating well after each addition. Drain marinated peaches, reserving amaretto. Add additional amaretto to reserved amaretto to make 1 cup of liquid. Stir amaretto and cream into cream cheese mixture. Stir in marinated peaches.

Pour filling over crust. Place springform pan in a larger pan and add water to larger pan to come halfway up side of springform pan. Bake 1 1/2 hours or until center is set. Remove cheesecake from oven and pan of water and allow to cool completely. Cover and refrigerate overnight.

To serve: Use a knife to loosen sides of cheesecake from pan; remove springform. Yield 12-14 servings.