2 c. graham cracker crumbs
1 1/2 sticks melted butter
1/2 tsp. cinnamon
1/2 c. chopped walnuts, pecans or almonds
2 tbsp. sugar

Combine graham cracker crumbs, sugar, cinnamon, nuts, and butter. Firmly press the mixture into the bottom and 1/2 inch up the sides of a 9 inch spring form pan. Put in refrigerator until baking time.

FILLING:

3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
4 eggs
1/2 c. amaretto

Preheat oven at 375 degrees. 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 crust. Bake at 375 degrees for 45-50 minutes or until set.

TOPPING:

1 (8 oz.) carton commercial sour cream
1 tbsp. plus 1 tsp. sugar
1 tbsp. amaretto

Combine sour cream, sugar and amaretto. Stir well and spoon over the cheesecake. Bake at 400 degrees for 10 minutes. Let cool to room temperature; then refrigerate 24-48 hours (cheesecake is best when thoroughly chilled and flavors have time to ripen.

GARNISH:

1/4 c. toasted sliced almonds
1 (2.2 oz.) chocolate candy bar, grated

Garnish with almonds and the grated chocolate. Yields about 12 servings.