1 1/2 c. graham cracker crumbs
2 tbsp. sugar
1 tsp. ground cinnamon
1/4 c. plus 2 tbsp. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
4 eggs
1/2 c. Amaretto
1 (8 oz.) container commercial sour cream
1 tbsp. plus 1 tsp. sugar
3 tbsp. Amaretto
1/4 c. toasted, 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 cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 1/2 cup 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 3 tablespoons Amaretto. Stir well and spoon over the cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature; refrigerate 24-48 hours. (Cheesecake is best when thoroughly chilled and flavors have time to ripen.) Garnish with almonds and the grated chocolate. Yield: about 12 servings.