The one linked is a good one. But instead of the sour cream toppimg, I would do a chocolate topping. I melt a cup of good quality dark chocolate chips over hot water with 1/4 cup of sour cream....adn when it's smooth, I spread it over the top of a cooled cheesec ake and sprinklew ith chopped nuts...in this case I would use almonds.
Lidna C

Here is a link that might be useful: chocolate amaretto cheesecake

Oh Linda, Thank You! I've been looking at recipes until my eyes were crossing, and I can see I should have come here to ask first. My tile guy is bringing his wife and coming over to cook and I promised I'd make a cheesecake. I think this will just hit the spot.

This one is excellent:
Subject: Almond Praline Cheesecake

3/4c graham cracker crumbs
1/2c slivered almonds, toasted and finely chopped
1/4c sugar
1/4c butter, melted
3 (8oz) pk cream cheese, softened
1 (14 oz) can CONDENSED milk
3 eggs
1 tsp almond extract
Praline topping
Preheat oven to 300°. Combine crumbs, almonds, sugar, and butter; press firmly on the bottom of a 9" springform pan or a 9x13" pan. In a large mixing bowl beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract, mixing well. Pour into prepared pan and bake for 55-60 minutes or until set.
Cool and top with `praline topping:
In small saucepan combine 1/3c firmly packed dark brown sugar and 1/3c whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes. Remove from heat and stir in 1/2c chopped toasted slivered almonds. Spoon evenly over cheesecake. (Double for 9x13" pan and simmer for 10-12 minutes)
Chill cheesecake after adding topping

Roselin, yours sounds really good too. I can see I may be focusing on cheesecake for the holidays!

Hey Claire, this isn't Amaretto but it sure sounds yummy. The winning recipe at the NC State fair was a Crème Brulee Cheesecake. It's on my "must try" list

RALEIGH - Cynthia Fountain of Chapel Hill took first place and $100 for her Crème Brulee Cheesecake in the N.C. Egg Association's "The Incredible Edible Egg Cheesecake" Recipe Contest on Tuesday, Oct. 17, at the N.C. State Fair.

All cheesecakes had to use at least four eggs. Entries were judged on taste, ease of preparation and originality.

Crème Brulee Cheesecake

Crust:

3 cups vanilla wafer crumbs (1 box of vanilla wafers, crumbled)
¾ cup (1 ½ sticks) unsalted butter, melted
6 tablespoons brown sugar
Filling:

48 ounces cream cheese, softened
1 ½ cups granulated sugar
6 tablespoons low-fat sour cream
6 eggs
¾ cup heavy cream
4 teaspoons grated orange peel
Boiling water (for baking)
¾ cup granulated sugar (for topping)
Preheat oven to 325 degrees Fahrenheit. In a bowl, mix the vanilla wafer crumbs, butter and brown sugar until well-blended. Pat the wafer mixture into the bottom and sides of a 10-inch springform pan. Set aside.

In another bowl, mix the cream cheese, 1 ½ cups sugar and sour cream on medium speed until the mixture is smooth. Add the eggs, heavy cream and orange peel. Beat until all the mixture is smooth. Pour the cream cheese mixture into the springform pan. Place the springform pan into a larger pan. Add boiling water to the larger pan to cover halfway up the sides of the springform pan. Bake for 50 minutes or until set.

Carefully remove the springform pan from the water and let cool at room temperature for 30 minutes. Refrigerate for 3 hours. Remove the cake from the springform pan. Sprinkle the remaining sugar on top of the cheesecake. Broil under the broiler until the sugar melts and browns (be careful not to burn the sugar), or melt the sugar with a cooking torch.

The cheesecake may be served with fresh or frozen strawberries or blueberries. Serves 16-20.

Doris, I can see I will have to join the ranks of ''must try'' for this one. You know, all I can say is it's a good thing the holiday season is a long one, since it looks like my indulgences this year is going to be cheesecake!

Amaretto Whisper Cheese Cake

Ingredients:

1 1/2 cups Chocolate wafer cookie crumbs
1 cup Almonds, finely chopped and lightly toasted
3/4 cup Butter, softened
1/3 cup Sugar

----------FILLING-----------

24 ounces Cream cheese, softened
1 cup Sugar
4 Eggs
1/3 cup Heavy cream
1/4 cup Amaretto, plus 1 teaspoon

----------TOPPING-----------

2 cups Sour cream
2 tablespoons Sugar
1 teaspoon Amaretto

Lightly toasted slivered almonds, for garnish

Directions:

CRUST: Combine crumbs, almonds, butter and sugar in a bowl. Press into bottom and sides of a 9-inch springform pan.

FILLING: Cream cheese and sugar together in a large mixer bowl. Add eggs, one at a time, beating well after each addition. Add cream and Amaretto. Beat until light. Pour into crust. Bake at 375 degrees F. for 40 minutes. Let stand for 5 minutes on wire rack. Filling will not be set.

TOPPING: Combine sour cream, sugar and Amaretto. Spread evenly on cake. Bake 5 to 10 minutes; top will still be jiggly in center. Cool completely on rack. Cover lightly and chill overnight. Remove from springform pan. Place almond slivers around outside edge of top of cake. Serves 10 servings.

I just wanted to say THANKS for everyone's recipes. Linda, I tried yours today, and this is exactly the recipe I was looking for. The chocolate topping (with sour cream) was just the ticket and this is very close to the recipe from my favorite little diner, although I have to say your crust is better!

Too bad my vegan friends are coming for dinner; they don't know what they're missing.

I may have to try the Crème Brulee Cheesecake next time; it sounds like a real holiday treat...OR, I could make it for my 26th wedding anniversary this year. Oh yeah, that's it!