This is my favorite cheesecake recipe, shared by a friend when we lived in Norway. It is wonderful and can be "lo-carbed" if needed by substituting Splenda for sugar. You will need a 10" springform pan so if you don't have one, buy one - posthaste!
1/2 cup graham cracker crumbs
1/2 cup melted butter
1 T. sugar
4 T. chopped pecans
Combine and press into the bottoem of the springform pan.
4-8oz pkgs cream cheese (no, I don't use fat or low-fat cheese - it ruins the texture)
1-1/2 cups sugar
1 pint sour cream
1 tsp. vanilla extract
1/4 cup Amaretto Liqueur
In a large mixing bowl, beat (room temperature) cream cheese and sugar for about 10 minutes or until smooth, using medium speed. Mix in the sour cream. Add the eggs one at a time, beating well after each addition. Add vanilla and Amaretto last, mixing on low speed (or else you'll flail it all over your cabinets! I speak from experience...)
Pour (or spoon) into springform pan being careful when spreading not to disturb the crust underneath. Bake for 60-90 minutes in a pre-heated 325F (bake until toothpick inserted in center comes out clean - cake may rise and "crack" - sometimes it do and sometimes it don't. :)
When cooked to perfection, turn off the oven and crack the door - but leave the cake IN the oven for another hour or two. Remove cake from oven, cool to room temperature then chill in oven. If not to be served for several hourse, be sure to cover well.
To serve, make the sour cream topping and serve with FRESH strawberries - delightful!
1 pint sour cream (yup, you can use the "light" sour cream on this one)
1/2 tsp. vanilla
4 T. sugar
1 T. Amaretto Liqueur
Mix well and keep in a covered container in the fridge.
If you have a larger springform pan (12"), throw another 8 oz container in, ramp up the sugar by another 1/2 cup sugar and add one more egg.
May sound involved, but once you know how to do it, you can do it in your sleep! And I'd wager it will become a family favorite! Enjoy...