Peach and Almond Cheesecake
1 1/2 C. ground almonds
2 T. sugar
3 T. melted butter
Preheat oven to 325°F. Combine all ingredients and press into bottom of a 9-inch springform pan.
Bake for 10 minutes.
3 (8-ounce) blocks cream cheese, softened
3/4 C. sugar
3 T. flour
1 C. fresh peach puree
1/4 C. amaretto
Sliced fresh peaches
Preheat oven to 450°F. With electric mixer, beat cream cheese, sugar and flour until well-blended. Add eggs, one at a time, blending well after each addition. Add peach puree and amaretto.
Pour over prepared crust. Bake for 10 minutes. Reduce oven temperature to 250°F. and continue baking for one hour longer or until center has set.
Cool on a rack; then remove from springform pan. Chill for several hours or overnight. Just before serving, top with plenty of sliced fresh peaches.