Almond Brickle Cheesecake
Crust:
1/4 cup brown sugar
2/3 cup almonds, chopped
1/4 cup butter, melted
1 1/2 cups shortbread cookie crumbs, about 20 cookies
Filling:
24 ounces cream cheese, softened
1/3 cup sugar
1/3 cup brown sugar, packed
3 eggs
2/3 cup sour cream
1/4 cup butterscotch Schnapps
1 tablespoon flour
6 ounces almond brickle chips
Crust: Mix all ingredients together and reserve 1/2 cup of the mixture. Press remaining mixture in bottom of a 9 inch springform pan. Filling: Beat cream cheese and sugars until blended. Add eggs, one at a time, then sour cream and butterscotch Schnapps. Toss brickle chips with flour, then add to cream cheese mixture. Pour into prepared crust; sprinkle with reserved crumbs. Bake at 325F for 1 hour and 10 minutes.
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