Amaretto Cheesecake

2  cups		sliced almonds, toasted
1/2  cup		sugar, divided
1/2  cup		splenda white sugar substitute, divided
1/4  cup		Becel light margarine, melted
12  ounces		cream low fat cheese, softened
16  ounces		cream cheese, softened
1  teaspoon		vanilla extract
2		large eggs
3		egg yolks
3  tablespoons		all-purpose flour
1/3  cup		whipping cream
1/3  cup		amaretto

Tip: For nutritional information on all the ingredients in Amaretto Cheesecake just click on each ingredient name. Then adjust the serving size for any Amaretto Cheesecake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preparation
Process almonds in a food processor until ground; add 1/8 cup sugar and 1/8 cup splenda and butter, and process until blended. Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan sprayed with butter Pam.

Bake at 400° for 10 minutes. Cool on a wire rack.

Beat cream cheese, remaining 3/8 cup sugar and 3/8 cup splenda, and vanilla at medium speed with an electric mixer until smooth. Add eggs and yolks, 1 at a time, beating well after each addition. Add flour; beat until smooth. Add whipping cream and amaretto; beat until blended. Spoon into crust.

Bake at 400° for 10 minutes. Reduce temperature to 350°, and bake 30 minutes or until center is firm. Turn off oven. Let cheesecake stand in oven, with oven door closed, 30 minutes. Remove from oven; cool in pan on a wire rack 30 minutes.

Cover and chill 8 hours.

Remove the spring form sides and place the cheesecake onto serving dish. Garnish, if desired with whipped cream and toasted slivered almonds.