1 1/4 c. imported amaretto cookie crumbs (about 34 cookies)
2 tbsp. butter, melted
5 pkgs. cream cheese, softened
1 1/2 c. sugar
3 tbsp. flour
1 1/2 tsp. lemon juice
1/4 tsp. vanilla extract
Dash salt
5 egg
2 egg yolks
1/4 c. heavy cream
1/4 c. amaretto liqueur

Butter bottom and sides of 10" spring form pan. Combine crumbs and melted butter. Press onto bottom of pan; refrigerate. Preheat oven to 425 degrees.

In large mixer bowl, beat cream cheese until smooth. Add sugar, flour, lemon juice, vanilla and salt. Beat until well blended, scraping sides occasionally. Beat in eggs and egg yolks, one at a time, until light and fluffy. Beat in cream, then amaretto. Pour into prepared pan. Let stand 10 minutes at room temperature.

Bake at 425 degrees for 10 minutes. Reduce oven temperature to 250 degrees but do not open oven door. Bake 1 hour and 5 minutes more. Remove from oven. Immediately run spatula around edge of cake to loosen from pan (helps prevent cracking). Cool on wire rack 1 hour, then cover and refrigerate at least 4 hours.

If you find the amaretto cookies too strong, go half and half with vanilla wafer crumbs.