CRUST:

1/4 c. butter
1 1/4 c. vanilla wafer cookie crumbs
2 tbsp. Amaretto liqueur

In a 9-inch round glass dish with high sides, microwave butter on HIGH for 30 seconds or until melted. Stir in cookie crumbs and pat mixture on bottom of dish only. Microwave on HIGH for 2 minutes. Sprinkle Amaretto liqueur over crust.

FILLING:

3 tbsp. milk
8 (1 oz.) sq. semi-sweet chocolate
2 (8 oz.) pkgs. cream cheese
1 1/3 c. sugar
1 c. sour cream
3 eggs
1/2 tsp. cinnamon
1/2 tsp. almond extract
Sliced toasted almonds

Microwave chocolate and milk in large glass mixing bowl on MEDIUM for 4 minutes; stir. Add cream cheese and microwave on medium 4 minutes longer or until cheese is softened.

Beat this mixture with electric mixer on MEDIUM-HIGH speed until fluffy. Beat in sugar. Add eggs, sour cream, cinnamon and almond extract, blending well. Pour into prepared crust.

Microwave on MEDIUM-HIGH 12-14 minutes, rotating once midway through cooking. Center will wobble slightly when set. Chill at least 2 hours before serving. Cheesecake will become more firm after refrigerating.

Serve topped with whipped cream flavored with 1-2 tablespoons Amaretto liqueur, if desired. Garnish with sliced toasted almonds.