Italian Amaretto Cheesecake

Crust:

  2/ 1/2 cups of crushed graham cracker
  2/3 cups melted butter
  1 teaspoon cinnamon
  1 teaspoon granulated sugar




Combine crust ingredients and mix well, press onto the bottom and about 1 inch up sides of a 10 inch springform pan.  Place crust in refrigerator and it will set while making the cheesecake filling.


32 ounces of cream cheese
6 eggs
1 1/2 cups granulated sugar
1/2 cup melted unsalted butter
1/2 tablespoons vanilla extract
1/2 tablespoons almond extract
16 ounces of sour cream
1 tablespoon of orange extract
1/4 cup of Amaretto liqueur


Hot water

Filling

With electric mixer, cream the cream cheese until smooth, add eggs and beat until they are well mixed, add all the remaining ingredients and blend all together until nice and smooth.

Pour the filling into crust and place the springform pan into a roasting pan which is filled  half way with water.  Bake at 350 for 1 hour or until center is set and a very light golden. 

Once cooked remove from heat, and then remove from roasting pan and cool on rack. 

Chill before serving, but can be served right out of oven.