Peach and Almond Cheesecake

Peach and Almond Cheesecake

Crust:

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.

Filling:

3 (8-ounce) blocks cream cheese, softened

3/4 C. sugar

3 T. flour

3 eggs

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.