Crust
1-1/2 cups graham cracker crumbs
1/4 cup almonds
1/2 cup sugar
3/4 cup butter, melted
Filling
1 pound cream, cheese, room temperature
3/4 cup sugar
2 eggs
4 tablespoons Bourbon
3/4 tablespoon sour cream
Topping
1/2 cup sour cream
1 tablespoon sugar
2 teaspoons Bourbon
Combine graham cracker crumbs, ground almonds, sugar and butter, Mix well. Pat into bottom and sides of a 9-inch spring-form pan. Refrigerate until ready to use. Refrigerate until ready to serve. Preheat oven to 350 degrees. Beat cream cheese in a large bowl at low speed until softened. Add sugar. Add eggs one at a time, beating well after each addition. Blend in bourbon and sour cream. Pour mixture into crust. Bake until set, about 45 minutes. Combine sour cream, sugar, and Bourbon in a small bowl and blend. Let cheesecake cool slightly; Spread topping smoothly and evenly over filling. Bake 15 minutes longer.
Sometimes, I will add strawberries or Bourbon balls on top.
1-1/2 cups graham cracker crumbs
1/4 cup almonds
1/2 cup sugar
3/4 cup butter, melted
Filling
1 pound cream, cheese, room temperature
3/4 cup sugar
2 eggs
4 tablespoons Bourbon
3/4 tablespoon sour cream
Topping
1/2 cup sour cream
1 tablespoon sugar
2 teaspoons Bourbon
Combine graham cracker crumbs, ground almonds, sugar and butter, Mix well. Pat into bottom and sides of a 9-inch spring-form pan. Refrigerate until ready to use. Refrigerate until ready to serve. Preheat oven to 350 degrees. Beat cream cheese in a large bowl at low speed until softened. Add sugar. Add eggs one at a time, beating well after each addition. Blend in bourbon and sour cream. Pour mixture into crust. Bake until set, about 45 minutes. Combine sour cream, sugar, and Bourbon in a small bowl and blend. Let cheesecake cool slightly; Spread topping smoothly and evenly over filling. Bake 15 minutes longer.
Sometimes, I will add strawberries or Bourbon balls on top.
