Butterscotch almond cheesecake

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BUTTERSCOTCH ALMOND CHEESECAKE
  Categories: Desserts, Cheesecakes, Cakes, Nuts
       Yield: 12 servings
  
 -----------------------------------CRUST-----------------------------------
       1 c  Unbleached flour
     1/3 c  Sugar
     1/4 c  Almonds; toasted
     1/4 ts Salt
       7 T  Unsalted butter; chilled and
            Cut into pieces
       1    Egg yolk
     1/4 ts Almond extract
 
 ----------------------------------FILLING----------------------------------
       4    8oz packages cream cheese;
            At room temperature
   1 1/2 c  Sugar
     1/4 c  Scotch whisky
       1 T  Vanilla extract
       4 lg Eggs
       2 c  Sour cream
 
 ----------------------------BUTTERSCOTCH TOPPING----------------------------
       2 c  Sugar
     2/3 c  Plus 1 T scotch whisky
     2/3 c  Whipping cream
     1/4 c  Unsalted butter
     3/4 c  Toasted almonds; very
            Coarsely chopped
            Sweetened whipped cream
  
   Crust:  Preheat oven to 350F.  Line the bottom of a 9-inch springform, pan
   with 3-inch high sides, with foil. Butter and flour foil. Blend first 4
   ingredients in processor until nuts are finely chopped. Add butter, yolk
   and extract and blend until mixture begins to gather together. Press onto
   bottom (not sides) of prepared pan. Bake until golden, about 25 minutes.
   Transfer to rack, cool 10 minutes. Release cake pan sides from crust.
   Gently turn out crust onto rack, peel off foil and cool. Place crust back
   into pan and reattach pan sides.  Maintain oven temperature.
   
   Filling:  Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch
   and vanilla in a large bowl until well blended. Add eggs, one at a time,
   beating just until combined. Pour into crust-lined pan. Bake cheesecake
   until set at edges, but centre 3-inch area still moves slightly when pan is
   shaken, about 50 minutes. Place on rack and cool 10 minutes.
   
   Mix sour cream with remaining 1/4 cup sugar.  Spoon sour cream mixture over
   cheesecake.  Bake 10 minutes. Transfer cheesecake to rack and cool 10
   minutes.  Run small sharp knife around top edge of pan to loosen cake.
   Chill overnight.  (Can be made 2 days ahead)
   
   Topping:  Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium
   heat until sugar dissolves. Increase heat and boil without stirring until
   syrup turns golden, occasionally brushing down sides of pan with pastry
   brush dipped in water and swirling pan. Add 2/3 cup cream and butter
   (mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1
   tablespoon Scotch.  Let stand until cool, but still pourable, about 2
   hours.  Mix in 1/2 cup almonds
   
   Spoon all but 1/2 cup butterscotch topping over cheesecake (remove
   remainder for another use) Sprinkle with remaining 1/4 cup chopped almonds.
   Refrigerate up to 1 hour.
   
   Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon
   cream into pastry bag fitted with star tip. Pipe cream over top edge of
   cake.
   Bon Appetit Magazine  May 1993
  
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