Almond Amaretto Cheesecake

Crust

 * 1/4 c sugar
 * 1/4 c almonds, toasted
 * 1 c Unsifted all-purpose flour
 * Pinch salt
 * 1/2 c unsalted butter
 * 1 lg egg yolk
 * 1/4 ts almond extract

Filling

 * 5 pk cream cheese, softened 8-oz each
 * 1 2/3 c sugar
 * 2 ts Grated lemon zest
 * 5 lg eggs plus 2 yolks
 * 1/4 c heavy cream
 * 3 tb amaretto liqueur
 * 1 tb all-purpose flour
 * strawberries for garnish

Directions

 * 1) Make Crust:
 * 2) Lightly greased 9-inch springform pan.
 * 3) In food processor, process Sugar and almonds until nuts are finely ground.
 * 4) Add flour and salt; pulse to blend. Cut up butter into bits; add to flour mixture.
 * 5) Pulse until mixture resembles coarse crumbs. Add egg yolk and almond extract; pulse just until dough holds together.
 * 6) Press dough into prepare pan to line bottom and 2 inch up sides.
 * 7) Refrigerate 1 hour. Preheat oven to 400. Bake crust 8 minutes or just until golden. Place on wire rack; let stand stand until cool.
 * 8) Make filling:
 * 9) In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluffy.
 * 10) Gradually beat in Sugar; beat 3 minutes or until mixture is blended and smooth.
 * 11) Beat in lemon zest.
 * 12) At medium speed, beat in eggs and yolks, on at a time, beating just until blended after each addition.
 * 13) At low speed, beat in heavy cream and liqueur.
 * 14) Beat in flour just until blended.
 * 15) Increase oven temperature to 500.
 * 16) Pour filling into cooled crust in pan.
 * 17) Bake 12 minutes. Reduce oven temperature to 200.
 * 18) Bake cheesecake 1 hour longer, cover loosely with foil if top browns too quickly.
 * 19) Turn off oven; let cheesecake remain on rack for 30 minutes with oven door propped ajar with wooden spoon. Place cake on cooling rack.
 * 20) Let stand until room temperature. Cover; chill 6 hours or overnight.
 * 21) To serve, run knife around edges of pan to loosen cake.
 * 22) Remove pan sides. Place cake on serving dish.
 * 23) Garnish with strawberries.
 * 24) Before cutting each slice, dip knife in cold water.