Crust

• 1 C graham cracker cumbs
• 3 T white sugar

• 3 T melted butter

  Filling

• 2 (8oz) cream cheese - room temp.

• 1 1/4 C sugar
• 3 T cornstarch
• 16 oz sour cream
• 1 1/2 t vanilla
• 5 T amaretto
• 1/2 t salt
• 4 eggs

Glaze (if desired)

• 2 1/2 T melted butter
• 1 C powdered sugar
• 1 T amaretto

1. Preheat oven to 350.
2. For crust: Mix together graham crackers and sugar. Add melted butter. Mix well. Press into the bottom of a 9" springform pan. Bake for 10 minutes. Set aside.
3. For filling: In a large bowl combine cream cheese, sugar and cornstarch. Mix until smooth. Add sour cream, vanilla, amaretto and salt. Mix until well blended. Put mixer on low speed and add eggs, one at a time. Mix well between each addition. Pour batter over crust. Wrap bottom and sides of pan with foil. Fill a large pan with water so that when the cheesecake pan is put in, the water goes halfway up.
4. Bake in preheated oven for 55 minutes. Turn off oven. Leave cake in oven for 1 hour. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refridgerate until completely chilled.
5. For glaze: Mix melted butter and sugar together. Add amaretto. Drizzle over cheesecake as serving.