Amaretto cheesecake delite

-----chocolate COOKIE CRUST-----
   1 1/2   c            chocolate cookie crumbs
   3       tb           Chopped almonds
   2       tb           Soy oil
                        --- OR ---
   2                    Cookie crumb crusts
                        - chocolate, ready-to-serve
                        -----GLAZED ALMOND TOPPING-----
   2       tb           Sugar
     3/4   c            Sliced almonds
                        -----AMARETTO FILLING-----
  10 1/2   oz           Pkg. lite soft silken tofu
  16       oz           Lower fat cream cheese
                        - softened
   3       tb           EQUAL measure -- OR...
  36                    -EQUAL packets -- OR...
   1 1/2   c            -Sugar
   6                    Egg whites
   4                    Whole eggs
     1/4   c            Amaretto
   2       tb           vanilla

  In a small bowl, combine all ingredients for the crust. Press evenly into
  the bottom of a    9-inch springform pan.
  
  Using an electric mixer, combine tofu and cream cheese until smooth. Add
  EQUAL or sugar and mix thoroughly. Add egg whites and whole eggs to
  ingredients and continue to mix until well blended. Add Amaretto and
  vanilla. Pour over crust in springform pan or divide batter into two
  prepared pie crusts. Bake at 300 F for 1 hour in the springform pan or 40
  minutes for the two prepared crusts.
  
  Heat two tablespoons of sugar in a non-stick pan until sugar turns a golden
  brown. Toss almonds in sugar to coat. Remove almonds and allow to cool on
  wax paper. Break apart when cooled and arrange almonds around edge of cake.
  Refrigerate. Serves 16.
  
  *1/2 cup chocolate cookie crumbs can also be sprinkled around the outside
  of the cheesecake for a different taste combination.
  
  First Place, Desserts Category - Cooking with Ohio's Soy Foods
  Ohio State Fair Recipe Contest
  Developed by Jacqueline DeMatteis-O'Brien
  
  Reprinted with permission from the Indiana Soybean Development Council.