4 whole graham crackers (8 sqs.), crushed
1 1/2 lbs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (NOT evaporated)
3 lg. eggs
1/4 tsp. salt
1/4 c. Amaretto
1 tsp. vanilla extract
1/2 tsp. almond extract

TOPPING:

1 c. sour cream
1 tbsp. Amaretto
1 tbsp. brown sugar
1/4 tsp. almond extract

OPTIONAL:

1/4 c. sliced almonds, toasted

1. Preheat oven to 300 degrees.

2. Grease a 9-inch springform pan and coat with graham cracker crumbs. Set aside.

3. Beat cream cheese at high speed until fluffy, about 3 minutes. Add remaining ingredients and beat until smooth, scraping bowl occasionally.

4. Pour into pan and bake for 65 minutes. Turn off oven.

5. Combine topping ingredients. Spread over top of cheesecake. Sprinkle with almonds if desired. Return to turned-off oven and let topping firm up for 15 minutes.