1 1/2 c. graham cracker crumbs
2 tbsp. sugar
1 tsp. ground cinnamon
1/4 c. plus 2 tbsp. melted butter
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
4 eggs
1/3-1/2 c. amaretto
1 (8 oz.) carton sour cream
1 tbsp. plus 1 tsp. sugar
1 tbsp. or more amaretto
1/4 or more c. sliced almonds
1 (1/2 oz.) chocolate candy bar, grated

Combine graham cracker crumbs, 2 tablespoons sugar, cinnamon and butter. Mix well. Firmly press mixture into bottom and 1/2 inch up the sides of a 9 inch springform pan.

Beat softened cream cheese until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in the amaretto; pour into prepared pan. Bake at 375 degrees for 45-50 minutes, or until set.

Combine sour cream, 1 tablespoon plus 1 teaspoon sugar and the amaretto. Stir well and carefully spoon over the baked cheesecake. Bake at 500 degrees for 5 minutes. Let cool at room temperature, then refrigerate 24-48 hours. Cheesecake is best when thoroughly chilled and flavors have time to ripen. Garnish with almonds and grated chocolate.