4 tbsp. butter, melted
1 1/4 c. vanilla wafer crumbs

Mix melted butter with crumbs. Press into the bottom of an 8 or 9 inch springform pan. Bake 8 minutes at 350 degrees. Let cool.

FILLING:

8 oz. semi-sweet chocolate
2 (8 oz.) pkgs. cream cheese, softened
3 lg. eggs
1 1/3 c. sugar
1 c. sour cream
1/2 tsp. cinnamon
1/2 tsp. almond extract
2 tbsp. amaretto liqueur
Whipped cream
Toasted sliced almonds

Melt chocolate over hot water in a double boiler, or melt in the microwave. Add softened cream cheese and melt until soft.

Transfer to food processor and process until smooth, adding eggs and sugar while motor is running. Add sour cream, cinnamon, almond extract and amaretto; process until smooth.

Pour into prepared crust and bake 50 to 60 minutes at 350 degrees. Center should jiggle slightly. Remove from oven. Run a knife around edges to release cake form sides.

Chill at least 2 hours. To serve: Top each slice with whipped cream and toasted sliced almonds.

Diet Alert: Substitute light cream cheese for regular, reduce sugar to 1 cup and substitute 1 cup plain non-fat yogurt for sour cream.