Amaretto Cheesecake

Step 1

Preheat oven to 325º and butter an 8" or 9" springform pan. Make crust: in a large bowl, combine crushed Nillas with butter, sugar and salt. Pat into prepared springform pan and set aside while you make the filling.

Step 2

In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Amaretto and vanilla and mix to combine.

Step 3

Pour batter into crust and place on a large baking sheet. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)

Step 4

Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight.

Step 5

Meanwhile, make topping: In a small saucepan over medium heat, combine brown sugar, butter, cream and salt. Bring to a simmer and let thicken for two minutes. Add slivered almonds and toss until they are coated and shiny. Let cool slightly.

Step 6

Spoon topping over cheesecake and serve.