Amaretto Cheesecake - Food Processor

Process almonds in food processor until coarsely chopped. Add vanilla wafers and process until fine. Blend in butter until crumbs are moistened. Press mixture into bottom and partly up the sides of a ten inch springform pan. Refrigerate.

Place 1/4 cup water in a medium-sized saucepan and sprinkle with gelatin. Let stand for five minutes.

Rinse and dry processor bowl and blade. Add egg yolks and 1 cup sugar. Process until light in colour. Add milk through feed tube and blend.

Dissolve gelatin over low heat and stir in milk mixture. Cook over low heat until mixture begins to thicken. Cool for about five minutes.

Cut cream cheese into cubes and add to work bowl. Add almond extractand liqueur and blend. Slowly add custard, blend and scrape down sides of bowl. Pour mixture into large mixing bowl and refrigerate until thick and syrupy. Stir occasionally to prevent setting around the edge of the bowl.

Beat egg whites with 1/4 cup sugar until stiff. Whip cream until light and fluffy. Gradually fold egg whites then whipped cream into gelatin mixture. Turn mixture into prepared crust and refrigerate.

For garnish, whip cream with amaretto and icing sugar. Pipe or spoonattractively over the cake. Sprinkle the top with sliced toasted almonds and refrigerate for two to three hours before serving.