Amaretto Peach Cheesecake

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Crust:

2 C. vanilla wafer cookie crumbs

1 T. sugar

1/4 C. almond paste

2 T. melted butter

Filling:

1 C. diced dried peaches

1 C. Amaretto

5 8 oz. packages cream cheese, softened

1/4 C. almond paste

1 1/2 C. sugar

1 t. almond extract

6 eggs plus 4 egg yolks

1/3 C. whipping cream

In a small bowl, combine peaches and Amaretto and soak for 2 hours.

Combine crust ingredients. Press into 10 inch spring form pan. Preheat oven to 350°F.

For filling beat cream cheese until smooth. Add almond paste, sugar and extract. Add eggs and yolks one at a time, beating well after each one.

Drain peaches, reserving Amaretto, add additional Amaretto to reserved Amaretto to make 1 cup. Stir in Amaretto and cream into cheese mix. Pour into crust.

Wrap base of pan with foil up past where the water line will be. Place spring form pan into larger pan, add water to larger pan, to come halfway up pan. Bake 90 minutes. Cool completely. Cover and refrigerate.