Line side of a 9 inch springform pan with parchment paper; set aside. In bowl, stir cookie crumbs with butter until moistened; press into prepared pan. Bake in 350 F oven until firm, about 12 minutes. Let cool on rack.
In large bowl, beat cheese until fluffy; Beat in sugar until smooth. Beat in almond liqueur and vanilla. Beat in eggs on low speed just until combined. Pour over crust. Bake in 350 F oven for 25 minutes. Let cool on rack for 20 minutes.
In bowl, stir sour cream with sugar; gently spread over cheesecake. Bake for 10 minutes or until topping is set and cheesecake jiggles slightly in center; let cool. Cover and refrigerate until set; about 2 hours.
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