INGREDIENTS:
* 2 cups fine vanilla wafer cookie crumbs
* 1/2 cup butter, melted
* 1/3 cup sugar
* 1/4 cup finely chopped blanched almonds
* 16 ounces cream cheese, room temperature
* 4 eggs
* 1 teaspoon vanilla
* 1/4 teaspoon almond extract
* 1/2 cup sugar
* 2 tablespoons flour
* 1/2 teaspoon salt
* .
* Topping:
* 2 tablespoons sugar
* 1 tablespoon cornstarch
* 1 package (10 ounces) frozen sliced peaches in syrup, thawed, about 2 cups
* 1/4 cup toasted slivered almonds
PREPARATION:
Combine cookie crumbs, butter, sugar, and almonds. Press crumb mixture over bottom and sides of buttered 9-inch springform pan; chill. Beat cream cheese until smooth; add eggs, one at a time, beating well after each addition.Beat in vanilla, and almond extract. Mix 1/2 cup sugar, flour, and salt; blend into cream cheese mixture; pour into crust. Bake in 350° oven for 35 to 40 minutes, or until firm. Chill thoroughly in pan. Keep cheesecake in refrigerator.
Two to four hours before serving, prepare topping. Combine sugar and cornstarch. Drain syrup from thawed peaches and stir into the sugar and cornstarch mixture. Cook, stirring constantly, until thickened and clear. Add sliced peaches; heat. Spoon peach topping over cheesecake, arranging peach slices to create a pinwheel effect. Sprinkle with toasted slivered almonds. Chill until serving time. Carefully remove sides of pan to serve.
Makes one 9-inch cheesecake, about 12 to 16 servings.
