Total Calories: 987
Line a 9x5-inch loaf pan with parchment paper, or use an 8 -inch springform pan. Mix amaretti cookie crumbs, almonds, and butter in food processor using on/off turns till crumbly. Pat Crust into bottom and 1 inch up sides of pan.
Preheat oven to 325°. Beat cream cheese with mixer in large bowl on low speed till smooth, about 5 minutes. Gradually beat in sugar. Add eggs, one at a time, beating constantly on low. Add lemon juice, amaretto, vanilla, and fruit peels, and mix well. Beat in heavy cream and sour cream. Pour into prepared Crust. Set pan in larger baking pan and place in oven. Add water to larger pan to come 1 inch up sides of cheesecake pan. Bake till center is almost set, 75–90 minutes (8-inch springform pan will be closer to 75 minutes). Remove cheesecake from water bath and cool completely on rack. If using loaf pan, invert cake onto platter. Refrigerate overnight.
Note: I prefer the loaf pan. It is different and easy to work with and easy to freeze. It can be ready to defrost for unexpected company, or when you don’t have time to prepare something special.
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